Recipe: Wine-Poached Salmon Steaks
thick-cut salmon steaks (about 6 ounces each), skin and pin bones removed
- 2 cups
dry Riesling or Sauvignon Blanc
- 1/2 cup
star anise pods
peppercorns or pink peppercorns
- 1 tablespoon
extra-virgin olive oil
- 2 tablespoons
chopped fresh cilantro leaves
Fine sea salt
Freshly ground black pepper
Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature.
In 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 or a little above, about 8 minutes.
Transfer 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 tablespoons of the poaching liquid around each fillet. Serve immediately.
Reprinted with permission from Salmon by Diane Morgan, copyright (c) 2016. Published by Chronicle Books.