SALMON WITH LEEKS,OLIVES, AND ANCHOVY BUTTER FROM HAMERSLEY'S BISTRO
For Anchovy Butter:
1/4 pound butter
2 shallots, chopped
1 clove garlic, chopped
1 tablespoon lemon juice
1 tablespoon chopped anchovy
Salt and pepper, to taste
1 teaspoon parsley, chopped
2 leeks, sliced, washed
(white part only)
8 leaves of Swiss chard
1/2 cup cooked orzo15 black olives, pitted
4-6 salmon fillets, about 7 ounces each
Salt and pepper
TO MAKE ANCHOVY BUTTER:
Let the butter soften somewhat, and then put all the ingredients into a food processor. Blend until smooth. Check for seasoning. Roll butter into a log shape in plastic wrap. Chill for 3 hours.
TO MAKE SALMON:
In a saute pan heat 1 teaspoon oil. Add the leeks and cook over moderate heat for 3. Add the Swiss chard, orzo, and olives, and cook for another minute.
Five minutes before serving, heat 1 tablespoon oil in a skillet large enough to hold the salmon easily. Salt and pepper the fish.
When the oil is hot, add the salmon fillets and cook over high heat until nicely browned on one side. Turn the fish and finish cooking, about 2 minutes.
To serve: place the salmon on 4 plates and garnish with a spoonful of the cooked leeks, Swiss chard, orzo, and olives. Place a pat of anchovy butter on top of each fillet. Squeeze a bit of lemon juice over each fillet. Serve immediately. Serves 4 to 6.