Recipe from “Cooking with Wine”
Riesling Poached Salmon
The herbs and the wine blend to create a delicate, slightly exotic poached salmon. It is so simple and fresh tasting it would be perfect for company any time of year. This is a “spa” recipe that could charm even your most devoted burger lover. Serve something like Rail Trail Riesling from Australia with this dish. Makes 6 servings
1 tsp coriander seeds
1 tsp. fennel seeds
1/2 tsp black peppercorns
1 1/4 cups Riesling
6 skinless, center-cut salmon fillets (about 6 oz. each) seasoned with salt and pepper
1/4 cup water
1/4 cup extra-virgin olive oil
1/4 cup minced cilantro
Pre heat the oven to 350°
1. In a saucepan, toast the coriander and fennel over high heat until fragrant, about 2 minutes. Add the Riesling and peppercorns and bring to a boil. Reduce the heat; simmer for 5 minutes.
2.Pour the Riesling mixture into a shallow baking dish and add the water and the salmon fillets.
3. Cover with foil and cook until just pink and firm, about 18 minutes.
4.Transfer the salmon to a platter and cover loosely. Strain the poaching liquid into the same saucepan and season with salt and pepper. Boil to reduce by 1/3.
5. To serve, spoon 1 tablespoon of the cooking liquid over each salmon fillet, then top with 1 teaspoon of olive oil and a sprinkle of cilantro.