Рецепт Salmon with Anchovy-Garlic Butter
Melissa ClarkBefore
you turn the page on this wonderful dish, let me assure that those dried-out
and dreadful anchovies that someone left atop your last Caesar Salad are not at
work here. Instead, these flavor makers
are worth a great deal more than their weight in making this fast and easy
dinner worthy of any Meatless Monday. The New York Times featured Melissa Clark's recipe
blog because they are always easy for a home cook to achieve using combinations
of ingredients most of us haven’t thought of combining before. Certainly anchovies
and salmon qualify there. But the salty little
fish really provide a wonderful contrast to the silky richness of the salmon.
It is worth it to pay more for these anchovies. I like a brand called Agostino Recco which I
found in the specialty food aisle. Just
don’t scrimp here or you’ll end up with the anchovies you hated on that
Caesar. The
dish takes all of 25 minutes to make, although its speed in helped along if you
- soften the butter an hour or so before you start to cook. That way the blending of the butter,
- anchovies and garlic yields a cohesive mixture that easy to work with. Half the
- butter is used to ‘fry’ the fish in
- and the other half makes a quick pan sauce to spoon over the salmon once it
- emerges from the oven. The other flavor
- element that sets this dish apart is the addition of two tablespoons of
- capers. These become crunchy as they
- cook so you have this salty crisp element, a perfect counterpoint to the the
- fish itself. All in all this is a very simple
- recipe, a perfect weeknight meal and a great way to put fish into your
- diet. Here is the recipe:
- Recipe for Melissa Clark’s Salmon with Anchovy-Garlic Butter
- Serves 4 (but if serving two, stick
- to the recipe for making the butter and do not halve it.) Takes 25 minutes.
- 3 tablespoons unsalted butter, softened
- 4 anchovy fillets, minced
- 1 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
Fresh
chopped parsley, for serving if you wish.
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, 8 to 10
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 or lime half over
the salmon and serve.