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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 tbs extra virgin olive oil
2 tbs 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 tbs 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).
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