Baked salmon with butter
1. Heat oven to 400. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.
2. In large ovenproof skillet, melt about 1/2 anchovy butter. Add fish skin side down. Cook over high heat for 3 minutes to brown skin. Spoon some pan juices over fish. Put capers in bottom of pan,
3. Roast in oven until just cooked, 8-10 minutes depending on thickness.
4. Remove pan from over (Watch Hot Handle!). Add remaining anchovy butter. Put salmon on plates and add pan sauce. Squeeze lemon over and garnish with parsley.
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 82 | ||
Calories from Fat: 80 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 23.3mg | 7 % | |
Sodium 342.1mg | 12 % | |
Potassium 30.9mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 82
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