Riesling Poached Salmon

Serves 6

2 tsp whole coriander seeds

2 cups Riesling wine (or other medium dry white wine)

1 2-inch whole cinnamon stick

6 skinless, center-cut salmon fillets (about ½ lb each)

¼ cup water

Salt and freshly ground pepper to taste (use white pepper if available)

2 tbsp extra virgin olive oil

2 tbsp minced cilantro

1. In a large skillet (with cover) toast the coriander seeds over moderately high heat for about 2 minutes.
2. Add the wine and cinnamon and bring to a boil. Reduce heat and simmer for about 5 minutes.
3. Add the salmon and water. Cover and cook over low heat until opaque throughout, about 12 minutes.
4. Transfer salmon to plates, season with salt and white pepper.
5. Correct seasoning in the poaching liquid and spoon about 1 tbsp over each fillet, along with a teaspoon of olive oil.
6. Garnish with cilantro and serve.

Serve with: Basmati rice, Garlicky Greens (just ignore the polenta instructions).

Copyright © 2001-2012 by The Still Waters Group

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