Ingredients
1
stick Irish butter such as Kerrygold, softened*
8
(6-ounce) salmon fillets, preferably wild
1
tsp freshly ground black pepper
*Available at specialty foods shops. If unavailable, substitute regular unsalted butter and add 1 tsp kosher salt.
Directions
2.
In small bowl, combine raisins and 1/2 cup hot water. Cover and let soak 2 hours, then drain.
3.
In food processor, combine butter, raisins, capers, and lemon zest and pulse until well combined. Stir in chives. Transfer to large sheet of wax paper and roll into 6-inch-long log. Wrap in wax paper and refrigerate at least 1 hour to allow flavors to develop.
5.
Season salmon fillets with salt and pepper. In 12-inch nonstick skillet over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Add 4 fillets, skin-sides-up, and sear until undersides are well browned, about 4 minutes. Turn fillets over and sear until just cooked through, 3 to 4 minutes more. Transfer to serving platter and keep warm. Wipe pan clean, heat remaining 1 tablespoon oil, and repeat with remaining 4 fillets.
6.
Slice log of butter into 8 coins. Top each salmon fillet with 1 coin and serve immediately.
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