Hailing from Piedmont, a northwestern region of Italy, a bagna cauda is a traditional anchovy-butter sauce oftentimes served with crudites as a flavorful dipping sauce. Also a unique way to liven up a loaf of crusty bread or even drizzle over any protein of your choice, I decided to amp up the flavorful sauce with some briny capers and some fresh herbs. Served over golden, pan-seared salmon fillets, the staple sauce adds a simple decadence to the flaky fish fillets.
(To view this recipe, click on the blue title of the blog post above*)
Pan-Seared Salmon with Herb-Caper Bagna Cauda
Ingredients:
- (2) 6-7 oz. salmon fillets
- 2 teaspoons olive oil, divided
- 2 Tablespoons unsalted butter
- pinch of crushed red pepper flakes
- 1 anchovy fillet
- salt and pepper
- 1 garlic clove, thinly sliced
- 1 Tablespoon capers, drained
- 1 Tablespoon mixed, chopped fresh herbs (I recommend parsley, thyme and/or oregano)
Directions:
- Heat 1 teaspoon of olive oil in a large non-stick saute pan over medium-high heat. Season each salmon fillet lightly with a pinch of salt and pepper. Place the salmon, skin side up, in the hot pan and cook for 3-4 minutes per side, flipping once. (Cook the salmon until the top is browned and the fish is flaky and cooked to your liking*)
- Remove the cooked salmon from the pan and place on your serving plate. Reduce the heat to medium-low and in the same pan, add the remaining teaspoon of olive oil along with the butter, crushed red pepper flakes, garlic and the anchovy. Season with a pinch of salt and pepper. Reduce the heat to low and cook, stirring often with a wooden spoon, for 3 minutes, or until the sauce is warmed through and the anchovy fully melted into the sauce. Add the capers and herbs to the sauce and cook for an additional minute. Taste the sauce and adjust seasonings if necessary. Drizzle the warm bagna cauda over the cooked salmon fillets.
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