Season the salmon with 1 tsp of salt. In a large sauce pan add the wine, water, peppercorns and crushed chipotle peppers, bring to a low simmer. Reduce heat so its just steaming and not bubbling.
Place the salmon in the hot liquid and cook very gently until just cooked through, 7-11 minutes. Remove salmon from the hot liquid and place on a plate to rest.
Toss the mint, arugula, parsley, shallots, olive oil and 1 tbsp of lemon juice in a medium bowl. Season with a pinch of salt. Place one piece of salmon on each plate, add a serving of the salad on each of the plates. Drizzle the salmon with the remaining lemon juice and enjoy.
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Midwest Leader in the Herb Industry
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