A dieter’s delight! Nothing could be simpler and tastier than a glorious fresh salmon fillet poached in wine. Riesling is my go-to varietal for poaching fish. I add the subtle spicing of star anise and peppercorns, which imparts a bit of exotic flavor, but it’s the rich full taste of the salmon that makes this main course special. It is perfect for either an easy weeknight meal or a dinner for company. Serve the salmon with steamed asparagus, green beans, or sugar snap peas.
Serves 4
4 thick-cut salmon steaks, about 6 oz [170 g] each, skin and pin bones removed
2 cups [480 ml] dry Riesling
1/2 cup [120 ml] water
2 star anise pods
10 peppercorns
1 Tbsp extra-virgin olive oil
2 Tbsp chopped fresh cilantro leaves
Fine sea salt
Freshly ground black pepper
1Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature.
2In a sauté pan just large enough to hold the salmon steaks in a single layer, combine the wine, water, star anise, and peppercorns. Bring to a boil over medium heat, turn the heat to low, and simmer for 5 minutes. Using a spatula, carefully slip the salmon into the pan. (The salmon should be completely submerged in the poaching liquid. If it isn’t, add a bit more water.) Cover the pan and poach the salmon until almost opaque throughout, or an instant-read thermometer inserted into the center registers 125°F [52°C] or a little above, about 8 minutes.
3Transfer the salmon to warmed dinner plates or shallow pasta bowls. Drizzle each fillet with a little of the olive oil and sprinkle the cilantro on top. Taste the poaching liquid and season lightly with salt and pepper. Spoon 2 to 3 Tbsp of the poaching liquid around each fillet. Serve immediately.
