Recipe of the Week


Prep Time: 3½ Hours
Yield: 8 Servings

Often simple is best. The compound butter, with its use of raisins, harks back to the dried fruit so popular in the Middle Ages, and the capers show the fondness of contemporary Irish cooks for Mediterranean flavors. Irish butter, with its high fat content, will add a particularly rich flavor, but regular American butter can be substituted. This recipe was adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland.

Ingredients for Butter:
¼ cup raisins
⅓ cup capers
1 stick Irish butter, softened (if not available use unsalted butter with 1 tsp kosher salt)
zest of 1 lemon, grated
1 tbsp chopped chives

Method for Butter:
In small bowl, combine raisins and ½ cup hot water. Cover and let soak 2 hours then drain.
In food processor, combine raisins, capers, butter and lemon zest and pulse until well combined. Stir in chives. Transfer to large sheet of wax paper and roll into a 6-inch long log. Wrap in wax paper and refrigerate at least 1 hour to allow flavors to develop.

Ingredients for Salmon:
8 (6-ounce) salmon fillets, preferably wild
2 tsps kosher salt
1 tsp freshly ground black pepper
2 tbsps vegetable oil, divided

Method for Salmon:
Season salmon fillets with salt and pepper. In 12-inch nonstick skillet over medium-high heat, heat 1 tablespoon oil until hot but not smoking. Add 4 fillets, skin side up, and sear until undersides are well browned, about 4 minutes. Turn fillets over and sear until just cooked through, 3–4 minutes. Transfer to serving platter and keep warm. Wipe pan clean, heat remaining oil and repeat with remaining 4 fillets. To serve, slice log of butter into 8 coins. Top each salmon fillet with 1 coin and serve immediately.




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