Riesling-Poached Salmon

• 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

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 125-130u0b0, 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.

riesling wine, water, anise pods, peppercorns, salmon, extravirgin olive oil, fresh cilantro, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/riesling-poached-salmon-426442 (may not work)