Savor the Flavor with Nicole Aloni

Savor the Flavor with Nicole Aloni

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

Ingredients:

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

Directions:

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.