Poached Salmon with Caper-Butter Sauce

1. 1

   In a small skillet, heat the olive oil.

2. 2

   Add the shallots and cook over low heat until softened, about 4 minutes.

3. 3

   Add 3/4 cup of the wine and boil over high heat until reduced to 2 tablespoons, about 7 minutes.

4. 4

   Reduce the heat to moderate.

5. 5

   Remove the skillet from the heat and whisk in the butter, 1 tablespoon at a time, occasionally moving the pan back to the burner to keep the sauce very warm.

6. 6

   Stir in the capers and season with salt and pepper.

7. 7

   In a large skillet, combine the water with the remaining 1/2 cup of wine and bring to a boil.

8. 8

   Season the salmon fillets with salt and pepper and add them to the skillet.

9. 9

   Simmer very gently over low heat, turning once, until just cooked through, about 4 minutes per side.

10. 10

    When the salmon is almost done, gently reheat the butter sauce over moderate heat, whisking constantly just until hot; do not let it boil.

11. 11

    Spread the shredded lettuce on plates.

12. 12

    Using a slotted spatula, remove the salmon fillets from the skillet and quickly pat them dry with a paper towel, then set them on the lettuce.

13. 13

    Pour the caper-butter sauce over the salmon fillets and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.