Recipes Poached Salmon with Caper-Butter Sauce Be the first to rate & review! "You'd think salmon is so rich you wouldn't want a butter sauce with it," Marcia Kiesel says. "But beurre blanc is complex. It tastes shallot-y and wine-y. It really complements the flavor of the fish." Slideshow: More Salmon Recipes By Marcia Kiesel Published on January 24, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Kristin Gladney Active Time: 20 mins Total Time: 40 mins Yield: 4 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 Directions 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. 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. 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. Suggested Pairing A buttery Chardonnay from California's Livermore Valley. Rate it Print