Norwegian-Style Poached Salmon with Anchovy Butter

1. 1

   In a small bowl combine well the butter, the parsley, the anchovy paste, and freshly ground black pepper to taste and reserve the anchovy butter, covered.

2. 2

   In a saucepan combine the onion, the vinegar, the sugar, the peppercorns, the coriander seeds, the mustard seeds, the salt, and 4 cups water, bring the mixture to a boil, and simmer if for 15 minutes.

3. 3

   Strain the mixture through a fine sieve into a deep heavy skillet just large enough to hold the salmon in one layer.

4. 4

   Add the salmon, bring the liquid to a simmer, and poach the salmon, covered, for 8 to 10 minutes, or until it just flakes.

5. 5

   Transfer the salmon steaks with a slotted spatula to plates, letting the poaching liquid drain off, and divide the reserved anchovy butter between them.

* Per serving · 4 servings · Values may vary.

No additional tips available.