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Salmon Fillets With a Caper Anchovy Sauce
2 cups very finely chopped yellow onion
4 tablespoons extra virgin olive oil
6 anchovy fillets
1/3 cup dry white wine
2 tablespoons finely chopped Italian flat-leaf parsley
1 tablespoon capers
3/4 cup all-purpose flour
2 pounds skinless salmon fillets
salt and freshly ground pepper
Put the onion and olive oil in a large skillet and place it over medium heat. Saute the onion slowly, stirring occasionally, until it turns to a rich but not too dark caramel color. This will probably take about 20 minutes.
While the onion is cooking, coarsely chop the anchovies.
When the onion is done, add the anchovies and mash them with a wooden spoon until they dissolve. Raise the heat to medium-high and add the wine. let it bubble until the wine is almost evaporated. Add the parsley and capers, cook for about 1 minute and remove from the heat. Using a finely slotted spoon, remove the onion mixture from the pan, leaving as much oil behind as possible. (If there is not enough oil to coat the bottom of the pan, add a little more.) Return the pan to medium-high heat.
Place the flour on a plate and evenly coat the salmon fillets with it, and shake off the excess. When the oil is hot enough to make the fillets sizzle, carefully slip them into the pan. Season with salt and pepper and cook until both sides are colored and the salmon flakes when prodded with a fork but is still moist in the center, 8 to 10 minutes total.
When the salmon is done, pour the sauce back into the pan and turn the fish until it is well coated. Serve at once.
Serves 4 to 6.
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Salmon Fillets With a Caper Anchovy Sauce
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Category: Recipes
Prep Time: Cook Time: Total Time:
Salmon Fillets With a Caper Anchovy Sauce
2 cups very finely chopped yellow onion
4 tablespoons extra virgin olive oil
6 anchovy fillets
1/3 cup dry white wine
2 tablespoons finely chopped Italian flat-leaf parsley
1 tablespoon capers
3/4 cup all-purpose flour
2 pounds skinless salmon fillets
salt and freshly ground pepper
Put the onion and olive oil in a large skillet and place it over medium heat. Saute the onion slowly, stirring occasionally, until it turns to a rich but not too dark caramel color. This will probably take about 20 minutes.
While the onion is cooking, coarsely chop the anchovies.
When the onion is done, add the anchovies and mash them with a wooden spoon until they dissolve. Raise the heat to medium-high and add the wine. let it bubble until the wine is almost evaporated. Add the parsley and capers, cook for about 1 minute and remove from the heat. Using a finely slotted spoon, remove the onion mixture from the pan, leaving as much oil behind as possible. (If there is not enough oil to coat the bottom of the pan, add a little more.) Return the pan to medium-high heat.
Place the flour on a plate and evenly coat the salmon fillets with it, and shake off the excess. When the oil is hot enough to make the fillets sizzle, carefully slip them into the pan. Season with salt and pepper and cook until both sides are colored and the salmon flakes when prodded with a fork but is still moist in the center, 8 to 10 minutes total.
When the salmon is done, pour the sauce back into the pan and turn the fish until it is well coated. Serve at once.
Serves 4 to 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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