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Riesling Poached Salmon
Herbs and spices blend with wine 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. Serve the same dry Riesling you used in the recipe with the meal.
- 1 tsp. coriander seeds
- 1 tsp. fennel seeds
- 1/2 tsp. black peppercorns
- 1 1/4 cup(s) semi-dry Riesling
- 6 skinless, center-cut salmon fillets (about 6 ounce each) seasoned with salt and pepper
- cup(s) water
- 1/4 cup(s) extra-virgin olive oil
- 1/4 cup(s) minced cilantro
- Pre heat the oven to 350°F.
- 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.
- Pour the Riesling mixture into a shallow baking dish and add the water and the salmon fillets. Cover with foil and cook until just pink and firm, about 18 minutes.
- 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 one- third.
- 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.