Anchovy Sauce

Name: Anchovy Sauce
Cuisine: Mediterranean
Ingredients: 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; ½ lemon; Fresh chopped parsley, for serving

3 steps

Updated at: Thu, 17 Aug 2023 10:35:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories425.6 kcal (21%)

Total Fat26.8 g (38%)

Carbs0.9 g (0%)

Sugars0.1 g (0%)

Protein43.5 g (87%)

Sodium517.4 mg (26%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 tablespoonsunsalted butter

½ teaspooncoarse kosher salt

freshly ground black pepper

4 x 6 ounceskin-on salmon fillets

2 tablespoonscapers

drained, patted dry

0.5lemon

parsley

fresh, chopped, for serving

Instructions

Step 1

Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.

Step 2

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 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.

Step 3

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 garnish with chopped parsley. Serve.