I've never been a big fan of anchovies–I think it stems from a childhood aversion to all things "fishy." But like many other things I've grown to love (pickles, brussels sprouts, eggplant), I was intrigued by the salty, complex taste of anchovies after having an amazing Caesar salad at a recent dinner–so when I stumbled across this simple recipe using some of my other favorite ingredients I couldn't wait to try it.
I've since made it twice and it's officially a winner–simple with only a few ingredients and hardly any prep time–and any leftover butter is just as delicious soaked up by some crusty bread.
Salmon with Anchovy Butter (from The New York Times)
3 tablespoons unsalted butter, softened4 anchovy fillets, minced1 fat garlic clove, minced (or 2 small ones)
½ teaspoon coarse kosher salt
Freshly ground black pepper
4 (6- to 8-ounce) skin-on salmon fillets
2 tablespoons drained capers, patted dry
Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some of the pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, about 8 minutes.Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and serve immediately.