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Adjustable stand — hold cookbook or tablet at eye level while cooking
True Ceylon cinnamon — delicate, complex, not harsh like cassia
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Citrusy warmth — toast for curries, grind for dry rubs, pickling
Standard Malabar black peppercorns — everyday grinding pepper
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Adjustable stand — hold cookbook or tablet at eye level while cooking
True Ceylon cinnamon — delicate, complex, not harsh like cassia
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Citrusy warmth — toast for curries, grind for dry rubs, pickling
Standard Malabar black peppercorns — everyday grinding pepper
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in a large skillet, toast the coriander over moderately high heat until fragrant, about 2 minutes. add the riesling and cinnamon stick and bring to a boil. reduce the heat; simmer for 5 minutes. add the salmon and water. cover and cook over low heat until opaque throughout, about 12 minutes. transfer the salmon to 6 plates; season with salt and white pepper. season the poaching liquid with salt and white pepper, then spoon about 1 tablespoon of it over each fillet along with 1 teaspoon of the olive oil. sprinkle with cilantro and serve.