Ingredients
- 2 cups dry riesling wine
- 1/2 cup water
- 2 star anise pods
- 10 peppercorns
- 4 -6 thick salmon fillets , skin and pin bones removed (about 6 ounces each)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped fresh cilantro
- kosher salt or sea salt
- fresh ground black pepper
Directions
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In a saute pan just large enough to hold the salmon in a single layer, combine the wine, water, star anise, and peppercorns.
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Bring to a boil over medium heat, decrease heat to low, and simmer for 5 minutes.
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Using a spatula, carefully slip the salmon into the pan, cover, and poach until almost opaque throughout, or an instant-read thermometer inserted in the center reads 125-130°, about 8 minutes.
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Transfer the salmon to warmed dinner plates or shallow pasta bowls.
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Drizzle each piece with a little olive oil and sprinkle some chopped cilantro on top.
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Taste poaching liquid and season lightly with salt and pepper.
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Spoon a couple of tablespoons of the poaching liquid around each fillet and serve immediately.