* With some rather 'blah' mushroom risotto that really isnt worth mentioning >_<

From the November 1990 issue of Gourmet -

Ingredients:

*optional

1 onion, sliced (I used 1/2 of a Vidalia, it was more than enough)
1 teaspoon salt
1/3 cup distilled white vinegar
1 1/2 tablespoon unsalted butter, softened
Two 1 inch thick Salmon (only used one, it was leftover from when I did my cured salmon experiment)
1/4 cup sugar
1 1/2 tablespoon minced fresh parsley leaves...I used dried, but I would have to agree with this, fresh is better.
1/2 teaspoon black peppercorns
3/4 teaspoons anchovy paste or mashed anchovies
1/2 teaspoon mustard seeds (I also used some ground mustard powder mixed with the anchovy paste)
1 teaspoon coriander seeds (also used 1/2 teaspoon coriander powder in with the anchovy paste)
4 cups water
2 eggs*

To make:

In a small bowl combine well the butter, parsley, anchovy paste, coriander and mustard powder with fresh black pepper to taste, and reserve the anchovy butter, covered.

In a large saucepan, combine the onion, vinegar, sugar, peppercorns, mustard seeds, salt and 4 cups water and bring the mixture to a boil.
(here I would have to wonder if caramelizing the onions would have been a bit of a different twist to this...maybe next time)

Bring the mixture to a simmer if for 15 minutes, then strain the mixture through a fine sieve into a deep heavy skillet just large enough to hold the salmon in one layer.

Here I would say- I really didnt bother with this, I just poached the salmon right in that saucepan as is. As long as you keep the heat to a simmer, keep the salmon in there for 10 minutes but NO MORE than that or it will turn into rubber! XD

Then just get a slotted spoon, fish out the salmon...get it... :P

And then you can drop in the eggs, they'll only take about 2 minutes to poach in that same liquid anyways, then get that slotted spoon and then plate :3

Then just spoon on a bit of that anchovy sauce, a bit of salt and pepper (you won't need all that much salt to begin with, the anchovies have enough as it stands) and serve!

Enjoy :3

Warning, contains shellfish...duh :P