Seafood is usually a great main dish, as long as there are no allergeries. A tender roasted salmon is really hard to beat. I cook with a lot of wine and also enjoy a glass or two while cooking. Reisling is one of my favorite white wines. This recipe is wonderful for seafood lovers and can be made a day ahead. I like making this dish for dinner parties of about 6 people or less. Enjoy the recipe.

Salmon

One 3 lb. boneless and skinless salmon fillet

3 1/2 cups of Reisling

1/2 tbsp. whole peppercorns

1 white or yellow onion sliced

3  tbsp. fresh diced cilantro

1 tbsp. whole coriander

Place  all the ingredients except the Salmon in a flat roasting pan large enough for the whole salmon fillet.  Brign to a boil, reduce heat, and cover.

Simmer for about 10 minutes. Remove lid  and place salmon on top of ingredients, cover and cook for 10-13 minutes. The Salmon is ready when the fish is opaque and firm to the touch.

Cool salmon in the roaster, then place in a container and cover with lid or saran wrap.

Refrigerate overnight or for several hours if serving the same day.

Herb Sauce

1 1/2  cup of olive oil mayonnaise

3 tbsp. fresh lemon juice

3 tbsp. chopped cilantro

3 tbsp. minced green onion

salt and pepper to taste

6 slices of lemon

Mix about 1/4 cup of liquid from roasting pan with all the remaining sauce ingredients. This can also be made a day in advance.

Garnish salmon with sauce and lemon slice.  I also sprinkle a few capers on the salmon if I have any on hand.

Yummy!!