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Ingredients
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 ¼ pounds skin-on wild Alaskan salmon fillet, cut into 4 portions
  • ½ teaspoon kosher salt
  • ⅛ teaspoon cracked black pepper
  • 3 tablespoons minced shallot
  • ¼ cup dry white wine
  • ¼ cup cold water
  • ½ teaspoon cornstarch
  • 1 tablespoon capers, rinsed
  • 1 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon unsalted butter
  • 2 tablespoons finely chopped fresh parsley
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