Poached Salmon with Creamy Piccata Sauce
What You Need
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1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
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1 cup dry white wine, divided
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2 teaspoons extra-virgin olive oil
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1 large shallot, minced
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2 tablespoons lemon juice
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4 teaspoons capers, rinsed
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1/4 cup reduced-fat sour cream
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1/4 teaspoon salt
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1 tablespoon chopped fresh dill
How To Do
1. Place salmon in a large skillet. Add 1/2 cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes. Remove from the heat.
2. Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/2 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more. Remove from the heat; stir in sour cream and salt. To serve, top the salmon with the sauce and garnish with dill.
Tip: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either
