Rating: 4 stars
4136 Ratings
  • 5 star values: 0
  • 4 star values: 4136
  • 3 star values: 0
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  • 1 star values: 0
  • 4,136 Ratings
Melissa Clark
January 2002

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Credit: © Wendell T. Webber

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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