Poached Salmon with Caper Butter Sauce
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium shallots, very finely chopped
- 1 1/4 cups dry white wine
- 1 stick cold unsalted butter, cut into tablespoons
- 1 tablespoon capers, drained and rinsed
- Salt and freshly ground pepper
- 2 cups water
- Four 6- to 7-ounce skinless salmon fillets
- 2 cups shredded romaine lettuce
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