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Anchovy salmon with chive butter from Dinner: Changing the Game (page 117) by Melissa Clark

  • salmon fillets
  • capers
  • chives
  • butter
  • canned anchovies in oil

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meduff on February 04, 2019

    I have made this several times all with different results - always excellent and always so very easy. This should be a required dish that every novice in the kitchen could/should to learn make. It comes out looking great, has some complex flavors, and is impressive to serve. My only comment - I could not get the skin to crisp the first several times, which Melissa Clark mentions as one of the goals of this dish. It was always great - but no crispy skin to be seen. So today I added a very small bit of oil, put the skin side down and let it crisp. It took 3 minutes. I added ½ of the butter, threw in the capers and put it in the oven. After 8 minutes I started to smell this rich buttery aroma - but it smelled almost burnt I panicked for a few seconds, pulled the fish out and breathed a sigh of relief - no burnt anything. Yeah for me. What I did have is a beautiful piece of fish with crispy skin, bits of brown butter, capers, anchovies and chives. Total yum.

  • hughb on November 27, 2018

    Winner. Flavorful and easy.

  • Jane on August 07, 2017

    I liked this though preferred the anchovy butter with a boneless skinless chicken breast the next night. Because the directions are to melt the butter in a hot pan then cook the salmon skin-side down for 3 minutes, by the time the pan goes in the oven the butter was very brown. On the second night I pan-fried the chicken breast in olive oil first, only adding the butter and basting it shortly before it went in the oven. It had plenty of flavor but wasn't burnt. I served it with Green beans with caper vinaigrette (lots of capers!)

  • TrishaCP on May 21, 2017

    A solid treatment for salmon- it was flavorful. I agree that the chives aren't essential-in fact this recipe was first published in the NYT but omitting chives.

  • westminstr on April 17, 2017

    Excellent way to cook salmon, flavorful and very good. Chives not essential (though nice if you have them). Next time remember to cut larger pieces of fish into portions for quicker cooking. Everyone liked this. The skin was very crispy and did not stick in my cast iron skillet.

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