Cold Poached Salmon With Green Coriander Mayonnaise

• 2 pounds salmon fillets
• 1/2 bottle dry white wine
• 2 to 3 cups fish stock
• Green coriander mayonnaise (see recipe)

1. If you do not have a fish poacher or large pan, cut the salmon into 2 or 3 pieces, and place in a pan large enough to hold the pieces without folding.
2. Pour in the wine and stock, adding water if necessary to cover the fish.
3. Place parchment or a double thickness of wax paper on top of the fish.
4. Cover, and bring to a boil.
5. Reduce to a simmer, and cook according to the Canadian rule: measure the fish at its thickest point, and cook 8 minutes to the inch.
6. Remove from the heat, uncover, and allow the fish to cool in the liquid.
7. Remove the fish, discard the skin, then cover the fish with plastic wrap, and chill, overnight if desired.
8. Serve with green coriander mayonnaise.

salmon, white wine, fish stock, green coriander mayonnaise

Taken from cooking.nytimes.com/recipes/8079 (may not work)