1.In a small skillet, heat the olive oil. Add the shallots and cook over low heat until softened, about 4 minutes. Add 3/4 cup of the wine and boil over high heat until reduced to 2 tablespoons, about 7 minutes. 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.
2.In a large skillet, combine the water with the remaining 1/2 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, until just cooked through, about 4 minutes per side.
3.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 and serve.
pair with Chardonnay
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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 450 (95%)|
|Amt Per Serving||% DV|
|Total Fat 50g||67 %|
|Saturated Fat 18.4g||92 %|
|Monounsaturated Fat 18.9g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 60.7mg||19 %|
|Sodium 112mg||4 %|
|Potassium 129.4mg||3 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 3.3g|
|Protein 1g||1 %|
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Calories per serving: 472
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