Ingredients

Salmon

• 2 teaspoons whole coriander seeds

• 1 bottle Riesling

• 1 cinnamon stick, about 2 inches long

• 10 sprigs fresh cilantro

• 1/4 cup cold water

• 4 salmon fillets, about 6 ounces each, skin and bones removed

Aioli

• 3 cloves garlic

• smoked sea salt

• 2 egg yolks

• 1 Tablespoon lemon juice

• 1 cup olive oil

Instructions

Prepare the poaching liquid

In a large sauté pan with sides at least 3 inches deep, toast the coriander seeds over medium-high heat until fragrant. Add the wine, cinnamon, and cilantro, then bring to a boil. Immediately reduce the heat and add the water. Steep the herbs for 10 minutes over low heat, keeping the liquid from boiling and maintaining a temperature of approximately 165°F.

Poach the salmon

Gently place the salmon into the poaching liquid and cook until the fish flakes easily without becoming dry, about 10 minutes per inch of thickness.

Make the aioli

While the fish is poaching, prepare the aioli by crushing the garlic with some of the smoked salt in a mortar until a fine paste forms. Transfer the paste to a bowl and add the egg yolks and lemon juice. Whisk to combine until smooth. Slowly add the olive oil, drop by drop at first, whisking vigorously until the oil is fully emulsified into the sauce. Add more smoked salt if necessary and set aside in a cool place.

Serve

Remove the salmon from the poaching liquid with a slotted spatula and place on a plate. Spoon some of the poaching liquid over the fish, top with the aioli, and garnish with cilantro sprigs.