Here, a fresh salmon fillet is drizzled with a deliciously sharp vinaigrette, and for a light summery meal requires little more than a serving of new potatoes, or a crisp green salad.
To make the shallot and coriander vinaigrette, place the white wine vinegar, shallots and coriander seeds in a medium saucepan. Bring to the boil, then reduce the heat and simmer for 1 minute, or until reduced to a syrup. Add the wine and simmer for 3 minutes, or until reduced by two thirds. Stir in the alcohol and fish stock and simmer for 3 minutes, or until reduced by ha