Norwegian-Style Poached Salmon with Anchovy Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
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) |
Directions:
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. 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.
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