Preparation:
Scrape away white film on skin side of salmon fillets. Cut fillets into 4 pieces about 8 ounces each.
Scatter scallions in a large skillet wide enough to fit fillets in single layer.
Butter one side of a piece of aluminum foil as large as the skillet. Pour wine into skillet and heat to simmering. Sprinkle salmon lightly with salt and pepper.
Gently slip fillets into wine. Add cold water if needed to partially submerge fillets.
Place foil, buttered side down, on fish. Simmer very gently until tops of fillets are opaque and nearly firm, 8-10 minutes.
Remove from heat and let cool in liquid at least 10 minutes. Salmon can be served warm or at room temperature.
To serve, drain fillets using a large slotted spatula, and place on dinner plates. |
