Riesling-Poached Salmon

• 2 teaspoons whole coriander seeds
• 2 cups Riesling
• One 2-inch-long cinnamon stick
• 6 skinless center-cut salmon fillets (about 1/2 pound each)
• 1/4 cup water
• Coarse sea salt and freshly ground white pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons minced cilantro

1. In a large skillet, toast the coriander over moderately high heat until fragrant, about 2 minutes.
2. Add the Riesling and cinnamon stick and bring to a boil.
3. Reduce the heat; simmer for 5 minutes.
4. Add the salmon and water.
5. Cover and cook over low heat until opaque throughout, about 12 minutes.
6. Transfer the salmon to 6 plates; season with salt and white pepper.
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. Sprinkle with cilantro and serve.

coriander seeds, cinnamon, center, water, salt, extravirgin olive oil, cilantro

Taken from www.foodandwine.com/recipes/riesling-poached-salmon (may not work)