Ingredients
2tbspextra virgin olive oil
2medium shallots
1¼cupsdry white wine
1stickunsalted butter,cold
1tbspcapers
salt and freshly ground pepper
2cupswater
4salmon fillets,skinless
2cupsromaine lettuce,shredded
Preparation
In a small skillet, heat the olive oil. Add the shallots and cook over low heat for about 4 minutes, until softened.
Add ¾ cup of the wine and boil over high heat for about 7 minutes, until reduced to 2 tablespoons. Reduce the heat to moderate.
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. Stir in the capers and season with salt and pepper.
In a large skillet, combine the water with the remaining ½ cup of wine and bring to a boil. Season the salmon fillets with salt and pepper and add them to the skillet.
Simmer very gently over low heat, turning once, for about 4 minutes per side, until just cooked through.
When the salmon is almost done, gently reheat the butter sauce over moderate heat, whisking constantly just until hot; do not let it boil.
Spread the shredded lettuce on plates. 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.
Pour the caper-butter sauce over the salmon fillets, serve, and enjoy!
