I learned this recipe from my sister-in-law, Donna, who happens to be a fantastic cook, whilst on a visit in Vancouver last year. The weather was quite nippy and the copious amounts of garlic entailed in making this dish full-flavored, was well worth all the heat!
Chop 1 bulb of garlic (or 2 for extra heat and umph) extra fine or place in a mortar and pestle and grind until it turns to almost liquid consistency. Open two tins of anchovies, in oil, and using the back of a fork, crush the fillets until fine; then blend this mixture into the garlic. Drain about 8 tablespoons of capers in vinegar and chop finely; toss this into the same mixture. Drizzle about 3 to 5 tablespoons of extra virgin olive oil and add freshly ground black peppercorns.
Place a salmon fillet, skin-side down, on a baking tray lined with a trivet. I personally like placing an aluminum foil underneath for easy clean-ups. Then place the caper mixture on top of the fillet. Bake at a pre-heated oven, 180 degrees Celcius, for about 15-20 minutes (depending on the size of the fillet). Once it's cooked, you'll be able to easily remove the flesh off the skin. Transfer into a serving dish and although optional, garnishing with fresh dill will make all the difference!
