Ingredients

• 1. 4 medium zucchini (1 1/2 pounds), coarsely shredded
  2. Salt
  3. 2 tablespoons extra-virgin olive oil
  4. 3 medium shallots—2 finely chopped, 1 halved
  5. Freshly ground pepper
  6. 2 3/4 cups dry white wine
  7. 1 cup fresh corn kernels
  8. 2 lemon thyme sprigs
  9. 1 bay leaf
  10. Four 6-ounce skinless salmon fillets
  11. 1 stick cold unsalted butter, cut into tablespoons
  12. 1/4 cup thinly sliced basil leaves

Directions

1. Set a colander over a bowl. Add the zucchini to the colander and toss with 1 teaspoon of salt. Let stand for 20 minutes. Squeeze the zucchini dry.
2. In a large, nonreactive skillet, heat the olive oil. Add the chopped shallots and season with salt and pepper. Cook over moderate heat until softened, about 3 minutes. Add 1/4 cup of the wine and cook until evaporated, about 2 minutes. Stir in the corn and 1/2 cup of water. Cover and cook until the corn is tender, about 4 minutes. Stir in the zucchini and cook until heated through, about 2 minutes. Season with salt and pepper, cover and keep warm.
3. In a large, nonreactive saucepan, combine 2 cups of the wine with the thyme, bay leaf, the halved shallot and 2 cups of water and bring to a simmer. Season the salmon with salt, add the fillets to the saucepan and cook at a bare simmer over low heat, turning once, about 6 minutes. Transfer the salmon to a plate and pat dry with paper towels. Discard the poaching liquid.
4. Add the remaining 1/2 cup of wine to the saucepan and bring to a simmer. Whisk in the butter, 1 tablespoon at a time, until thoroughly incorporated. Season with salt. Stir the basil into the vegetables and transfer to plates. Nestle the salmon into the vegetables, top with the butter sauce and serve.