| 1 | Scrape away white film on skin side of salmon fillets. |
| 2 | Cut fillets into 4 pieces about 8 ounces each. |
| 3 | Scatter scallions in a large skillet wide enough to fit fillets in single layer. |
| 4 | Butter one side of a piece of aluminum foil as large as the skillet. |
| 5 | Pour wine into skillet and heat to simmering. |
| 6 | Sprinkle salmon lightly with salt and pepper. |
| 7 | Gently slip fillets into wine. |
| 8 | Add cold water if needed to partially submerge fillets. |
| 9 | Place foil, buttered side down, on fish. |
| 10 | Simmer very gently until tops of fillets are opaque and nearly firm, 8-10 minutes. |
| 11 | Remove from heat and let cool in liquid at least 10 minutes. |
| 12 | Salmon can be served warm or at room temperature. |
| 13 | To serve, drain fillets using a large slotted spatula, and place on dinner plates |
