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