Riesling-Poached Salmon

1. 1

   In a large skillet, toast the coriander over moderately high heat until fragrant, about 2 minutes.

2. 2

   Add the Riesling and cinnamon stick and bring to a boil.

3. 3

   Reduce the heat; simmer for 5 minutes.

4. 4

   Add the salmon and water.

5. 5

   Cover and cook over low heat until opaque throughout, about 12 minutes.

6. 6

   Transfer the salmon to 6 plates; season with salt and white pepper.

7. 7

   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.

8. 8

   Sprinkle with cilantro and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.