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Ingredientes
- 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
View Full Recipe at CHEWING THE FAT
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 89g | |
| Calories 416 | |
| Calories from Fat 393 | 94% |
| Total Fat 44.49g | 56% |
| Saturated Fat 25.42g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 1895mg | 79% |
| Potassium 68mg | 2% |
| Total Carbs 1.6g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.1g | 0% |
| Protein 4.49g | 7% |
