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Meanwhile, in a small saucepan, melt butter over
medium. Add flour, and cook, whisking, 1 minute.
Add wine, and bring to a boil; reduce to a simmer,
and cook until liquid is reduced by half, 8 to 10
minutes. Stir in chives; season with salt and
pepper. With a fork, gently break salmon into
large chunks, and serve topped with white-wine
sauce.
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