February 12, 2008

I'm So Fishy


I am always messing around with savory sauces or butters. Particularly those
that can compliment salmon. Ever since a heart surgeon told me he eats salmon
every MORNING for BREAKFAST (!) because he believes so strongly in the health
benefits, I’ve strived to add lots of fresh salmon to my diet. It’s easy for me
because I just love salmon. I am so boring and predictable at restaurants
because I always go for the salmon. I could be sitting at the most fabulous
steakhouse in the country that serves big fat juicy prime rib and I’ll say, “Well
then, I’ll just have the salmon, please!”



This is a recipe that’s been around my kitchen for some time. I cannot remember
where it came from…it’s scratched on the back of an old grocery receipt. With
gum stuck to it. That probably came from the bottom of a long-gone-to-
Salvation-Army purse. And I most likely copied this from a magazine in a
waiting room, because I’m too paranoid to just rip the dang page out. Like, what
are those nurses going to do?? Bill me? The way medical costs are, I should get
free subscriptions to every magazine in the reception room for at least 5 years.



This butter recipe is breeze to throw together (as long as you remember to do it ahead, so the butter has time to freeze) and it’s just delightful on salmon. My husband thinks it’s a tad too “caper-y”, so if capers aren’t your thing, decrease the amount you use. It makes plenty, so just keep the leftover in the freezer for the next time you have salmon. Like maybe for breakfast! (Let’s just forget about the fat content in the butter, shall we?)

“Salmon with Caper-Anchovy Butter”




4 garlic cloves
3 anchovy fillets (I drain them first – and use the leftovers in tuna salad)

2 tablespoons capers (again, drained)
1 tablespoon fresh lemon juice
1 tablespoon Cognac
1 tablespoon chopped fresh parsley (I’ve used cilantro with good results)
½ teaspoon freshly ground black pepper
½ cup (1 stick) butter, at room temperature

Blend first 7 ingredients together in food processor. Add butter and process until well-blended. Season to taste with salt, if desired (I think it’s salty enough with the anchovies!). Form the butter mixture into about a 9 inch long log and wrap with plastic wrap. Freeze until firm, at least 1 hour. Let butter soften slightly before using.

Broil or grill salmon steaks or filets as you like. Transfer to plates. Cut butter into ½ inch thick slices and top each piece of salmon with 2 or 3 slices. Serve hot.



*I served this with olive oil and salt roasted asparagus and tomatoes with a little feta cheese thrown on top during the last 10 minutes of roasting....right in there with the salmon. Yum.





(I'm betting this would be terrific with a variety of other fish as well...maybe even boring old prime rib)

4 comments:

Emiline said...

Mmm, that looks buttery. I would like that for sure. I like capers and anchovies, as well. I never get to cook with them, though, because the family doesn't like them.

Emiline said...
This comment has been removed by the author.
Emiline said...

Sorry, I posted that twice. ;)

Catherine Wilkinson said...

Em,
It very good butter! You do need to like both capers and anchovies, and most people have strong feelings about them!

 
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"The Dish" by Catherine Wilkinson is licensed under a Creative Commons Attribution 3.0 United States License.