Poached Salmon with Caper-Butter Sauce

• 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

1. In a small skillet, heat the olive oil.
2. Add the shallots and cook over low heat until softened, about 4 minutes.
3. Add 3/4 cup of the wine and boil over high heat until reduced to 2 tablespoons, about 7 minutes.
4. Reduce the heat to moderate.
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. Stir in the capers and season with salt and pepper.
7. In a large skillet, combine the water with the remaining 1/2 cup of wine and bring to a boil.
8. Season the salmon fillets with salt and pepper and add them to the skillet.
9. Simmer very gently over low heat, turning once, until just cooked through, about 4 minutes per side.
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. Spread the shredded lettuce on plates.
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. Pour the caper-butter sauce over the salmon fillets and serve.

extravirgin olive oil, shallots, white wine, butter, capers, salt, water, salmon, shredded romaine lettuce

Taken from www.foodandwine.com/recipes/poached-salmon-with-caper-butter-sauce (may not work)