Poached Salmon With Corn And White Wine?Butter Sauce

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4 medium zucchini (1 1/2 pounds), coarsely shredded


2 tablespoons extra-virgin olive oil

3 medium shallots—2 finely chopped, 1 halved

Freshly ground pepper

2 3/4 cups dry white wine

1 cup fresh corn kernels

2 lemon thyme sprigs

1 bay leaf

Four 6-ounce skinless salmon fillets

1 stick cold unsalted butter, cut into tablespoons

1/4 cup thinly sliced basil leaves

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