Fabulous! I removed the salmon from the pan when finished and deglazed with some white wine and butter. . Served with boiled Yukon Gold potatoes. Couldn't be better.
Excellent recipe. Used anchovy paste (2 tsp.) instead of anchovies. Served with pasta. Used more butter at end to make more sauce. Loved the crispy capers!
Can anchovy paste be substituted for the anchovies? If so, in what quantity?
8
I really agree with everybody else regarding the videos! There’s no charm in this new format! Please bring the old style back, this looks just weird!
1
When the salmon is seared on high heat as the recipe says, the anchovy butter burns. Should the heat be adjusted lower? Despite the burned butter, this was delicious. Next time, I'll add an additional anchovy and an additional clove (or two) of garlic.
1
Yeah. My butter immediately burned too at high heat as suggested by the recipe. I will reduce the heat to medium next time when I make it.
I saw this the other day and am making it tonight; can't wait. But geez, Melissa, your fans are dying for eye contact again. Shut them down by facing the camera so we can focus on the food again. Thanks!
4
Ms. Clarke, can anchovy paste be substituted for the anchovies? If so, what would be the quantity? Thank you!!
Want to branch out a bit from salmon? Try steelhead trout. My husband and I have grown to prefer it since it simply has more character than most salmon. I prepare it with a garlic/lemon/ mustard/cayenne/ olive oil marinade ...
1
In principle, this is a good idea, and it's sure easy to do. I found the anchovy a bit overwhelming and would probably cut it, perhaps even by half. Still doesn't hold a candle to the Salmon with Brown Butter Cucumbers, though
I love the combination of anchovies, butter and capers to bring some life to a piece of farmed salmon. I made this dish last night and it was as Ms. Clark said "An Easy Salmon Recipe for A Weeknight...." I did however, eliminate the garlic, but used a full flat-tin of Moroccan anchovies and a bit more butter instead. I had the salmon with a baked potato and a sliced avocado. What a great/simple recipe. As I've said before, for me the video is less important than the recipe itself. Thanks for another winner!
1
Really dislike the new style of these videos, with Ms. Clark staring off into space instead of speaking directly into the camera, as well as the cinema verite style of camera that dances all over the place. Really enjoyed the former style of the videos, which featured Ms. Clark's wit and spirit. Please stop doing the videos this way, it is annoying.
4
If you look closely, and are not distracted by visual trivia,"buried" in the video, Ms Clark prepares a tasty salmon dish. I suggest you try it.
1
I just made this tonight and put it over angel hair pasta. There wasn't enough sauce for the pasta. Any suggestions? It was delicious and my kids (the two older, not the 3 year old) ate it. I'm not a fancy cook so I need some help. Thanks. And I miss the old video style too.
We met Melissa at M. Brown's birthday party and have been a fan since of her cooking and palate. Tried this last night and have to say couldn't really taste the King salmon. Tried it again tonight on chicken breast and Voilà!
I am yet another loyal fan of Melissa Clark who is perplexed by this video. While it is good to see Melissa cooking in her home kitchen again, I wish she'd go back to the unpretentious style of the earlier videos.
5
Just made this tonight with a Norwegian farmed salmon steak - took a little extra time, but it was delicious. Possibly the best salmon we've ever made at home.
1
Frozen wild Copper River in bags at Costco when it's out of season.
Melissa, is that you or some pod person the Times is trying to foist on us loyal subscribers? If you can't snap out of it and return to your real self I am going to stop watching. I have spent many pleasurable moments watching your videos but it seems someone is trying to fix something that wasn't broken. The result is strange and unsatisfying.
9
A very fine and detailed advice on preparation of salmon, with many experts' comments on the fine differences between the wild and fish-farm-bred salmon. The picture does not do justice to Ms. Clark's product: the salmon looks underdone. My preference is for a piece crusty outside, soft inside, with no trace of aftertaste of fish oil.
I live in salmon country, but even here the wild-caught salmon is expensive relative to other fresh fish. When the fisherman-sourced salmon is hard to come by I fall back on Costco's wild-caught, Alaskan sockeye fillets in the freezer section. They have good flavor, are reasonably priced and available year-'round wherever there is a Costco.
1
Thank you, Ms. Clark. I made this tonight for supper, plated it with some Israeli couscous and sautéed spinach, and accompanied the whole thing with a nice sauvignon blanc for a near-perfect meal. I appreciate the use of farmed salmon. I live within 100 miles of the geographical center of North America, as far from the ocean as possible. Wild salmon is simply unavailable here or can be had only at exorbitant cost. This recipe gives farmed salmon the extra punch it needs
3
"Frozen wild salmon, which is what’s available most of the year, has a deeper flavor, but it often lacks a pronounced saline punch."
Some salmon species have deeper flavor than others. I generally only buy the sockeye salmon from Trader Joe's.
I wouldn't want salmon with a saline punch. I have no salt in my kitchen, and rarely eat out. I am unable to eat smoked salmon. The salt burns my mouth and I can't wait to rinse it out. I can taste the salt in fresh out of the oven legs of lamb. I find wild shrimp to be a bit salty. Most people have temporarily ruined their salt taste buds by eating too much salt. We evolved without having salt shakers. Give up the salt and you can reset your salt taste to what it should be.
Some salmon species have deeper flavor than others. I generally only buy the sockeye salmon from Trader Joe's.
I wouldn't want salmon with a saline punch. I have no salt in my kitchen, and rarely eat out. I am unable to eat smoked salmon. The salt burns my mouth and I can't wait to rinse it out. I can taste the salt in fresh out of the oven legs of lamb. I find wild shrimp to be a bit salty. Most people have temporarily ruined their salt taste buds by eating too much salt. We evolved without having salt shakers. Give up the salt and you can reset your salt taste to what it should be.
3
Agree with mamemin - can we please have the 'old' Melissa back? Spunk, spirit and her looking directly at us! We really miss her!
7
C'mon - the so-called 'white anchovies' are Boquerones - a popular tapas - they're also found in other Mediterranean countries - they are only available 'fresh' - never in cans.
Could I use this anchovy butter to make seared scallops?
Yes this anchovy butter would work wonderfully with scallops. Just reduce the cooking time because scallops cook more quickly than salmon.
1
I realize it's trendy to do that look-off-camera-at-some-imaginary-person thing, but it's also annoying and distracting. This ain't The Office (thank goodness!). Please knock it off. Melissa Clark is a natural talent--no gimmicks needed.
9
I agree w/everyone else re thumbs-downing Melissa's new video look. You've enhanced production values, but thrown out Melissa's charm and personality - the intimacy with which she shared not only her recipes, but the occasional wry and whimsical asides about food and life. The secret ingredient of every good dish is love - totally missing in this new format.
8
My friends, with everything we read about salmon, are we not tired of that ubiquitous fish? Must we always have salmon as the same old option on ALL menus in the city and the country, and in recipes? And we're surrounded by a humongous coastline on both sides...What gives, or what doesn't?
Out of the thousands of species of fish and 'sea-food' God created, must we only kill one predominantly?
I like salmon, like I've grown to like chicken, their irresistible umami when nicely roasted, unbeatable...but shouldn't we explore further what we could get from the sea....do fishermen only fish salmon? Alex VIlani of Blue Moon fish at the Tribeca Green Market, brings about 2 dozen kinds of fish and...no salmon.
Out of the thousands of species of fish and 'sea-food' God created, must we only kill one predominantly?
I like salmon, like I've grown to like chicken, their irresistible umami when nicely roasted, unbeatable...but shouldn't we explore further what we could get from the sea....do fishermen only fish salmon? Alex VIlani of Blue Moon fish at the Tribeca Green Market, brings about 2 dozen kinds of fish and...no salmon.
3
I kept waving my hand at the side of the screen to get Melissa to shift her eyes toward me.
Melissa, look at us!
Melissa, look at us!
6
Yes, I agree. I don't like the new format of Melissa Clark's cooking video either. They used to be a kick to watch, a bit stilted now. How about a return to what her watchers enjoyed in the past.
Peter Drury
Peter Drury
6
I used to look forward to your videos every week, they were so lovely and playful. As soon as I heard the intro music a wide smile would break out on my face and my tummy would grumble. I loved the little offhand comments about being forgiving of strict kitchen and cooking etiquette, I loved the pep and fun. Where did that Melissa go? Who is this new Ms. Clark? I will always adore you, but could the old Melissa join us again, please?
7
The picture does not do justice to Ms. Clark's recipe: the salmon in the picture looks somewhat underdone. The best that I know of in my area is at "Prairie Moon", crisp and brown outside, and soft inside, no aftertaste of fish oil.
This looks very tasty but is there an alternative to all that butter?
Ms. C, surprised you didn't mention (or, apparently, consider) quality anchovy paste. It folds into butter seamlessly and is absolutely peerless in an evoo-based salad dressing. (No, I do not work for/own an anchovy-paste factory).
6
Just what I wanted to ask! How much anchovy paste would substitute for the anchovies?
Not enough salt in this recipe.
What has happened to Melissa Clark? She used to look at us, giving a rather intimate feeling while cooking and explaining. Now she is looking off to the side, and there are fancy camera angles and silly close-ups (like the gas burner coming on) that make it harder to see what she's doing. We no longer go through the whole process; the video seems much more edited but much less interesting. The whole thing is not nearly as charming and engaging as it was. It was delightful before -- could we please return to the old format?
75
Reminds me of when I was attempting to buy a car on line and through emails. The seller decided he did not want to sell the car to me because he did not " like" my personality, sight unseen. I told him I was not "buying" his personality nor "selling" him my own. I was going to purchase a car from someone. Enjoy your meal.
I hate it when the vide starts without my asking it to.
Stop it.
Stop it.
14
I have to agree. This might be a place where the tech-video folks have outsmarted themselves.
6
Dear Dr. J in Alaska, it would be lovely to eat grade A salmon all the time but some, like a lot, live in places where we simply do not have access or the funds to purchase such salmon. I live in a suburb of Nashville and usually have to opt for farm raised. The grocery stores here do not usually carry fresh wild salmon. This week of Lent there was King Salmon which is very rare around here. It was priced at $35 a pound. I appreciate Ms. Clark and her easy approach to food.
18
Maybe Doctor J is one of the 1 percenters and could care less that 'wild' salmon is 3-4 times more expensive - and quite often it has been hanging around for far longer than the farmed (maybe waiting for more 1 percenters?).
10
You 'simply don't have the access or funds to purchase such salmon'. You 'usually opt for farm raised'.
So you can't afford wild salmon, along with having no conscience or concern for the consequences of your food consumerism. Do you think there is ANY seafood, or any food, you shouldn't eat for reasons other than what is in your wallet? Would you believe the healthiest food for you and the planet is usually the cheapest (think lentils and rice).
I'd consider reading up more on farmed salmon- it has many disturbing environmental and economic consequences that you might care about if you were aware of them.
You and Ms. Clark's easy approach to food is the approach of 'not thinking about the consequences of your consumerism' plain and simple....but most people don't care, so you're not alone
So you can't afford wild salmon, along with having no conscience or concern for the consequences of your food consumerism. Do you think there is ANY seafood, or any food, you shouldn't eat for reasons other than what is in your wallet? Would you believe the healthiest food for you and the planet is usually the cheapest (think lentils and rice).
I'd consider reading up more on farmed salmon- it has many disturbing environmental and economic consequences that you might care about if you were aware of them.
You and Ms. Clark's easy approach to food is the approach of 'not thinking about the consequences of your consumerism' plain and simple....but most people don't care, so you're not alone
Or maybe he's one of those who lives next to a river with a sustaining wild salmon population.
Maybe he's one of those who doesn't feel entitled to a food item simply because it's in the NYT recipe section.
Maybe he's versed in ecology and considers what is locally available.....instead of farmed salmon (with all it's problems- go research instead of talking about '1% percenters rhetoric') that is produced in Chile.
I wouldn't advocate for 'fresh wild salmon' by the way- it is an overpriced and variable item that can have an uncertain shelf life. Instead get frozen wild salmon...
Maybe he's one of those who doesn't feel entitled to a food item simply because it's in the NYT recipe section.
Maybe he's versed in ecology and considers what is locally available.....instead of farmed salmon (with all it's problems- go research instead of talking about '1% percenters rhetoric') that is produced in Chile.
I wouldn't advocate for 'fresh wild salmon' by the way- it is an overpriced and variable item that can have an uncertain shelf life. Instead get frozen wild salmon...
1
You don't knock farmed salmon like you should. Instead you pitch it as a good alternative in the first sentence as 'mild and sweet'. Should I maybe use farmed salmon with a little extra anchovy- do you think that's acceptable? Any other recommendations on unsustainable, ecosystem and market-wrecking (that is, farmed salmon has destroyed a way of living for wild commercial fishermen) foods?
Careful what you advocate to millions Melissa Clark...a cook or chef is by default an advocate for food as always, but today where we know much more about food science AND ecology/economics, a cook or chef is either advocating sustainability or blindly leading more blind (whether you like it or not, the days of being innocent Betty Crocker are long over).
Friends don't let friends eat farmed salmon.
Careful what you advocate to millions Melissa Clark...a cook or chef is by default an advocate for food as always, but today where we know much more about food science AND ecology/economics, a cook or chef is either advocating sustainability or blindly leading more blind (whether you like it or not, the days of being innocent Betty Crocker are long over).
Friends don't let friends eat farmed salmon.
16
The same thing is happening with salmon that we have seen with pork. The factory farmed pork, that many people purchase from supermarkets, is of poor quality. It has been about 40 years since better quality pork was available in supermarkets. Since that time, many cooking writers have provided recipes,often including various brining methods, to try to compensate for the poor quality. The end result is usually a disappointment, compared to a recipe for good quality pork.
Melissa Clark's recipe is a worthy attempt to try to compensate for poor quality salmon. I agree that it's not as good as getting wild salmon, but (as with pork) it provides an alternative to those people who use farmed salmon.
Melissa Clark's recipe is a worthy attempt to try to compensate for poor quality salmon. I agree that it's not as good as getting wild salmon, but (as with pork) it provides an alternative to those people who use farmed salmon.
6
I agree that there are serious ecological concerns with farmed salmon which is why I generally only eat wild salmon - usually the cheaper species and only when it is affordable. However, blaming farmed salmon for the problems of the fishing industry is absurd.
The problem with the fishing industry is that are too few wild fish left. The Alaska salmon catch is now fairly well regulated and appears sustainable (at least as long as they don't open the Pebble Mine), but the West Coast fishery is close to collapse and produces few fish. That is why King Salmon runs $20 or $30 per pound.
The problem with the fishing industry is that are too few wild fish left. The Alaska salmon catch is now fairly well regulated and appears sustainable (at least as long as they don't open the Pebble Mine), but the West Coast fishery is close to collapse and produces few fish. That is why King Salmon runs $20 or $30 per pound.
13
Dr. J wrote: " farmed salmon has destroyed a way of living for wild commercial fishermen".
Wait a minute! For decades we've been told that we're voraciously harvesting all of the fish in the sea. So someone came up with a way to farm salmon and now you complain that we're putting the commercial fishermen out of business. Make up your mind!
Wait a minute! For decades we've been told that we're voraciously harvesting all of the fish in the sea. So someone came up with a way to farm salmon and now you complain that we're putting the commercial fishermen out of business. Make up your mind!
8
Dear Melissa, Please ask your crew to go back to having you look at us, the viewers, rather than whoever is off to the side there. PS, so glad you like 19th-century novels!
39
I have saved this recipe and cooked today for Sunday afternoon brunch for my special guest , turned out to be so good over basmati rice and stir fried vegetable.
Normally I don`t use too much butter so I added a little margarine to less butter and substituted the green with cilantro instead.