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Salmon with Anchovy Butter & Olives

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So basically Anchovy Butter is the sexiest thing you can put on Meat & Fish. OMG its soooooo goood, salty and rich and the butter makes it creamy. You must try this at home

What You’ll Need:

  • 2 Salmon Fillets, Skin on (i like crispy skin)
  • 4 anchovy fillets
  • 1/3 cup of grassfed butter – room temp!
  • 2 garlic cloves
  • Black Pepper & Sea Salt
  • 1/2 Lemon
  • Niçoise olives or Capers & finely chopped parsley

Method:

  1. Oven to 400F
  2. For the Anchovy Butter: In a small bowl combine your room temperature butter with chopped anchovies, salt, pepper, squish of lemon juice.
  3. Melt a tablespoon of this Anchovy Butter in a non-stick fry pan (please use ceramic pan not Teflon!) Add the salmon skin side down and cook for 2-3 mins and pop in the oven for 7-8 mins until cooked through. Add in your Capers or Olives to the pan as well.
  4. Make sure to baste your fish like you would a turkey, use that melted anchovy butter and keep drenching your fish as it cooks to keep it moist and all those salt flavours together.
  5. Always finish with parsley and a squish of fresh lemon

 

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