Servings: 4
Calories: 356kcal
Ingredients
- 2 garlic cloves finely minced
- 2 anchovy fillets
- 2 tablespoons drained capers lightly chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh tarragon
- 1/2 cup unsalted butter softened
- salt and pepper to taste
- 4 salmon fillets
Instructions
Make the Compound Butter
- Melt one tablespoon of the butter in a small saucepan over medium heat. Add the minced garlic and anchovies, cook until the anchovies have dissolved into the butter, using the back of a spoon to press down, break up the anchovies. About 1-2 minutes. Remove from heat and allow to cool.
- Place the remaining soft, room temperature butter into a bowl along with the garlic/anchovy mixture, capers, lemon juice, and tarragon. Mash the ingredients together, mixing well to combine. Season to taste with salt and pepper.
- Using a hand-held immersion blender or a food processor blend the garlic/anchovy mixture, capers, lemon juice, tarragon and the remaining butter until well blended. Season to taste with salt and pepper, pulsing to distribute evenly.
- Lay a sheet of plastic wrap on your work surface. Transfer the butter mixture to the plastic wrap and roll to form 8-inch-long log, twist the ends to close. Place in the refrigerator until firm, about 1 hour, or the freezer for ½ hour.TIP: The Caper-anchovy butter can be prepared ahead and stored for up to 1 week in the refrigerator, 3 months in the freezer. Allow the butter to soften slightly before using.
Roast the Salmon
- Position oven rack about 6 inches below broiler; preheat broiler. Place salmon fillets on broiler pan and sprinkle with salt and pepper. Broil salmon until just cooked through, about 8 minutes. Transfer to plates. Top each salmon fillet with 2 slices butter and serve.
- While the salmon is roasting use a sharp knife to cut ¼ inch slices from the compound butter log. Rewrap the remaining butter and return to the refrigerator or freezer, reserving it for another use.
- Transfer the roasted salmon to plates. Top each salmon fillet with 2 slices of the butter and serve.
Nutrition
Calories: 356kcal | Carbohydrates: 2g | Protein: 35g | Fat: 23g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 191mg | Potassium: 908mg | Fiber: 1g | Sugar: 1g | Vitamin A: 503IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg
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