I came across a NY Times recipe that combined anchovies, garlic, and salmon, three of my favorite things. How could I not try to build a dish around that enticing combination.
As she describes it so beautifully, I am going to quote directly from the Melissa Clark recipe in the NY Times: “Minced anchovies and garlic add a complex salinity to seared salmon, enriching and deepening its flavor. To get the most out of them, the anchovies and garlic are mashed into softened butter, which is used in two ways: as a cooking medium and as a sauce. Used to cook the salmon, the butter browns and the anchovies and garlic caramelize, turning sweet. When stirred into the pan sauce, the raw garlic and anchovies give an intense bite that’s mitigated by the creaminess of the butter.”
Salmon seared in anchovy garlic butter with umibudo and black garlic
- 3 Tbps butter
- 4 anchovy fillets
- 3 cloves garlic
- 1 Juice of a lemon
- 1 Tbsp pickled green peppercorns or capers
- 1/4 cup Parsley
- 3 cloves black garlic (optional)
- 1 bunch asparagus
- 1/4 cup umibudo or sea grapes (optional)
- 1/2 cup radish sprouts
Finely chop the anchovies and garlic and mix with the butter.
Pre heat oven to 200 deg C
Melt half the butter mixture in a skillet. Sear salmon, skin side down, until the skin gets crispy, about 3-4 minutes. Spoon some butter over the salmon during this time.
Transfer the salmon to oven skin side up for another 8 minutes, or until the internal temperature of the salmon reaches 55 degC.
Remove from the oven and let rest.
Steam the asparagus until they turn bright green and are still crispy.
Add other half of the butter mixture, pickled green peppercorns, parsley, two of the black garlic cloves finely chopped, and lemon juice to the pan. Heat until butter melts and flavours integrate.
Place the salmon on the plate, crispy skin side up, then the asparagus. Drizzle with the butter sauce from the pan. Garnish with the third black garlic clove (diced finely), umibudo, radish sprouts, and basil leaves.