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Season salmon with 1 teaspoon salt. Bring wine, water, peppercorns and crushed red pepper to a simmer in a large saucepan. Reduce the heat so the liquid is steaming, but not bubbling. Place the salmon in the steaming liquid (the fillets will fit tightly) and cook very gently until just cooked through, 6 to 10 minutes. Remove the salmon from the liquid.
Toss mint and parsley leaves, shallot, oil and 1 tablespoon lemon juice in a medium bowl. Season with a pinch of salt.
Drizzle the salmon with the remaining lemon juice and serve with the salad.