Salmon with Caper-Anchovy Butter

Ingredients for Salmon with Caper-Anchovy Butter

• 4 garlic cloves

• 3 anchovy fillets

• 2 tablespoons drained capers

• 1 tablespoon fresh lemon juice

• 1 tablespoon Cognac

• 1 tablespoon chopped fresh parsley

• 1/2 teaspoons ground black pepper

• 110g (1 stick) butter, room temperature

• 170g salmon fillets

How to make Salmon with Caper-Anchovy Butter

Blend first 7 ingredients in food processor. Add butter and process until well blended. Season to taste with salt. Lay sheet of plastic wrap on work surface. Transfer butter mixture to plastic wrap and roll to form 9-inch-long log. Freeze until firm, about 1 hour. (Caper-anchovy butter can be prepared 1 week ahead. Keep frozen. Let butter soften slightly before using.) Position oven rack about 6 inches below grill; preheat grill. Place salmon fillets on grill pan and sprinkle with salt and pepper. Grill salmon until just cooked through, about 8 minutes. Transfer to plates. Cut caper-anchovy butter into 1/2-inch-thick slices. Top each salmon fillet with 2 slices butter (reserve any remaining butter for another use). Serve salmon fillets hot.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.