Martini Salmon
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  • 4 Wild Coho Salmon fillets (6 ounces each, about 1/3" thick)
  • 2 tbl. chopped shallots
  • Salt & pepper to taste
  • Zest of lemon, grated finely
  • 3 tbl. butter
  • 1 tbl. lemon juice
  • 1/2 cup dry vermouth
  • 4 tbl. butter
  • 1 tbl. Dijon mustard
  • 2 tbl. chopped capers
  • 3 tbl. chopped parsley

Preheat 2 large non-stick skillets. Divide the 3 tablespoons of butter between them and place the fillets in pans without overlapping. Sprinkle fillets lightly with salt and pepper, cover pans and cook over medium-high heat 6-8 minutes, just to firm up the fillets. Using a large spatula, transfer them to warm plates. Pour vermouth into skillets and bring to a boil. Combine contents of pans. Whip in the remaining butter and rest of ingredients, spoon over. Serves 6.

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