RIESLING-POACHED SALMON

2 cups dry riesling wine
1/2 cup water
2 star anise pods
10 peppercorns
4 to 6 thick salmon fillets (about 6 ounces each), skin and pin bones removed
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh cilantro
Kosher or sea salt
Freshly ground pepper

In a saute pan just large enough to hold salmon in a single layer, combine wine, water, star anise and peppercorns. Bring to boil over medium heat. Reduce heat to low and simmer 5 minutes.

Using spatula, carefully slip salmon into pan. Cover and poach until almost opaque throughout or an instant-read thermometer inserted in center registers 125 to 130 degrees, about 8 minutes.

Transfer salmon to warmed dinner plates or shallow pasta bowls. Drizzle each fillet with a little olive oil and sprinkle some chopped cilantro on top.

Taste poaching liquid and season lightly with salt and pepper. Spoon a couple of tablespoons of poaching liquid around each fillet and serve immediately.

Suggested wine: riesling

Servings: 4
Source: Salmon by Diane Morgan Austin