Categories: Fish, Main Dish

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

1. In a saute pan just large enough to hold the salmon in a single layer, combine the wine, water, star anise, and peppercorns.

2. Bring to a boil over medium heat, decrease heat to low, and simmer for 5 minutes.

3. 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.

4. Transfer the salmon to warmed dinner plates or shallow pasta bowls.

5. Drizzle each piece with a little olive oil and sprinkle some chopped cilantro on top.

6. Taste poaching liquid and season lightly with salt and pepper.

7. Spoon a couple of tablespoons of the poaching liquid around each fillet and serve immediately.

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