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)

　　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.