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Norwegian-style Poached Salmon With Anchovy Butter

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CATEGORY CUISINE TAG YIELD
Grains Norwegian November 19 1 Servings

INGREDIENTS

1 1/2 T Unsalted butter, softened
1 1/2 T Minced fresh parsley leaves
3/4 t Anchovy paste or mashed
anchovy fillet
1 Onion, sliced
1/3 c Distilled white vinegar
1/4 c Sugar
1/2 t Black peppercorns
1 t Coriander seeds
1/2 t Mustard seeds
1 t Salt
Two 1-inch-thick salmon
steaks each about 1/2
pound

INSTRUCTIONS

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  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1636
Calories From Fat: 701
Total Fat: 80.2g
Cholesterol: 729.2mg
Sodium: 4412.5mg
Potassium: 828.4mg
Carbohydrates: 214.8g
Fiber: 4.9g
Sugar: 55.2g
Protein: 25.7g


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