Riesling-Poached Salmon

  • Servings: 6 servings

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  • 2 teaspoons whole coriander seeds
  • 2 cups Riesling
  • One 2-inch-long cinnamon stick
  • 6 skinless center-cut salmon fillets (about 1/2 pound each)
  • 1/4 cup water
  • Coarse sea salt and freshly ground white pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced cilantro

How to make this recipe

  1. In a large skillet, toast the coriander over moderately high heat until fragrant, about 2 minutes. Add the Riesling and cinnamon stick and bring to a boil. Reduce the heat; simmer for 5 minutes.

  2. Add the salmon and water. Cover and cook over low heat until opaque throughout, about 12 minutes. Transfer the salmon to 6 plates; season with salt and white pepper. Season the poaching liquid with salt and white pepper, then spoon about 1 tablespoon of it over each fillet along with 1 teaspoon of the olive oil. Sprinkle with cilantro and serve.

Contributed By Photo © Wendell T. Webber Published January 2002

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