Norwegian-Style Poached Salmon with Anchovy Butter

• 1 1/2 tablespoons unsalted butter, softened
• 1 1/2 tablespoons minced fresh parsley leaves
• 3/4 teaspoon anchovy paste or mashed anchovy fillet
• 1 onion, sliced
• 1/3 cup distilled white vinegar
• 1/4 cup sugar
• 1/2 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• 1/2 teaspoon mustard seeds
• 1 teaspoon salt
• two 1-inch-thick salmon steaks (each about 1/2 pound)

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. 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. Strain the mixture through a fine sieve into a deep heavy skillet just large enough to hold the salmon in one layer.
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. Transfer the salmon steaks with a slotted spatula to plates, letting the poaching liquid drain off, and divide the reserved anchovy butter between them.

unsalted butter, parsley, anchovy paste, onion, white vinegar, sugar, black peppercorns, coriander seeds, mustard seeds, salt, salmon

Taken from www.epicurious.com/recipes/food/views/norwegian-style-poached-salmon-with-anchovy-butter-13398 (may not work)