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Grilled Salmon With Caper-Anchovy Butter

Source of Recipe

Unknown


List of Ingredients


4 garlic cloves
3 anchovy fillets
2 tablespoons drained capers
1 tablespoon fresh lemon juice
1 tablespoon Cognac
1 tablespoon chopped fresh parsley
1/2 teaspoon ground black pepper
1/2 cup(1-stick) butter, room temperature

Salmon fillets



Recipe

Blend first 7 ingredients in food processor. Add butter and process until well blended. Season to taste with salt.

Lay sheet of plastic wrap on work surface.
Transfer butter mixture to plastic wrap and roll to form 9-inch-long log. Freeze until firm, about 1 hour. (Caper-anchovy butter can be prepared 1 week ahead. Keep frozen. Let butter soften slightly before using.)

Rub salmon fillets with a little olive oil and salt and pepper.
Grill until just cooked through, about 9 minutes. Transfer to plates. Cut caper-anchovy butter into 1/2-inch-thick slices. Top each salmon fillet with 2 slices butter (reserve any remaining butter for another use). Serve hot.