Before you turn the page on this wonderful dish, let me assure that those dried-out and dreadful anchovies that someone left atop your last Caesar Salad are not at work here. Instead, these flavor makers are worth a great deal more than their weight in making this fast and easy dinner worthy of any Meatless Monday. The New York Times featured Melissa Clark’s recipe last week and then added it to its “Food” Email blast this week. And for good reason. It’s a winner. I love Melissa whose recipes pepper this blog because they are always easy for a home cook to achieve using combinations of ingredients most of us haven’t thought of combining before. Certainly anchovies and salmon qualify there. But the salty little fish really provide a wonderful contrast to the silky richness of the salmon.
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: