Sake-Poached Salmon With Wilted Greens And Shallot Vinaigrette

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2 1/2 tablespoons minced shallots

2 tablespoons lemon juice

1 tablespoon rice wine vinegar

2 teaspoons honey

2 teaspoons low-sodium soy sauce

1 tablespoon extravirgin olive oil

1 cup water

1/2 cup sake (rice wine)

1 (1/2-inch) piece of peeled fresh ginger, thinly sliced

4 (6-ounce) salmon fillets (1 inch thick)

6 cups chopped trimmed Swiss chard (about 8 ounces)

5 cups spinach leaves (about 3 ounces)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

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