1. Season the salmon with salt and pepper and place it in a baking dish. Pour in the water and a little of the wine. Bake in a preheated oven at 200°C for about 25–30 minutes, until cooked but still juicy.
2. Meanwhile, in a small saucepan, combine the heavy cream, the remaining wine, the vanilla, and the poppy seeds. Simmer over low heat, stirring frequently, until the sauce thickens and becomes velvety.
3. Adjust seasoning with a little salt and pepper. Remove the salmon from the oven, let it rest for a few minutes, and serve by drizzling the warm vanilla sauce over it.
