This is a very simple yet elegant dinner when served with some steamed broccoli, small wedges of baked squash, a tossed salad and french bread. the sauce keeps for a few days and is great on other seafood, or just eaten out of the bowl with a spoon. Don't let the anchovy paste scare you....I hate anchovies, but it gives the sauce a great flavor, you don't even know it's in there. I had this at a friends house when I was in Oregon on business, and she used fresh salmon filets. it was sooooooooo good, so I begged her for the recipe.