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. 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. 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 just flakes. Transfer the salmon steaks with a slotted spatula to plates, letting the poaching liquid drain off, and divide the reserved anchovy butter between them. Serves 2. Gourmet November 1990
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|Serving Size: 1 Serving (262g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 174 (22%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 48.9mg||15 %|
|Sodium 136.4mg||5 %|
|Potassium 128.4mg||3 %|
|Total Carbohydrate 155.9g||46 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 153.2g|
|Protein 1.4g||2 %|
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Calories per serving: 786
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