• 1 1/ 2 tbsp.  unsalted butter, softened 
• 1 1/ 2 tbsp.  minced fresh parsley leaves
• 3/ 4 tsp.  Roland anchovy paste or mashed anchovy fillets 
• 1  onion, sliced
• 1/2 cup  distilled white vinegar 
• 1/ 4 cup  sugar
• 1/ 2 tsp.  black peppercorns 
• 1 tsp.  coriander seeds 
• 1/ 2 tsp.  mustard seeds 
• 1 tsp.  salt 
• 2  1 inch thick salmon steaks

1. In a small bowl combine the butter, parsley, anchovy paste, and freshly ground black
pepper to taste. Set aside, covered.
2. In a saucepan combine the onion, vinegar, sugar, peppercorns, coriander seeds,
mustard seeds, salt and 4 cups of water. Bring to a boil and simmer 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. Add the salmon, bring the liquid to a simmer and poach
the salmon, covered, for 8 to 10 minutes, or until it flakes.
4. Transfer the salmon steaks with a slotted spatula to plates, letting the poaching liquid
drain off, pour half of the anchovy butter of each steak.