Salt-Baked Salmon With Prosecco Butter Sauce

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8 large egg whites

3 1/2 pounds kosher salt

One 4 1/2- to 5-pound salmon roast (with skin and bones), cut from the head end of the fish

Sea salt and freshly ground pepper

1 1/4 cups Prosecco

3 scallions, white and green parts minced separately

1 stick plus 2 tablespoons (5 ounces) unsalted butter, cut into 5 chunks and chilled

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