Poached Salmon with Creamy Piccata Sauce
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| Mon, 01-14-2008 - 8:38am |
Poached Salmon with Creamy Piccata Sauce
This easy poached salmon becomes sophisticated when paired with a creamy caper-and-lemon sauce.
Servings: 4
Total Time: 20 minutes
Active Time: 20 minutes
Ingredients:
- 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
- 1 cup dry white wine, divided
- 2 teaspoons extra-virgin olive oil
- 1 large shallot, minced
- 2 tablespoons lemon juice
- 4 teaspoons capers, rinsed
- 1/4 cup reduced-fat sour cream
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh dill
Directions:
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. 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.
Ingredient Tip: To skin a salmon fillet, place the fillet 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 degree angle, separating the fillet from the skin without cutting through either.
Nutrition Information: Per serving: 304 calories; 16 g fat (4 g sat, 7 g mono); 73 mg cholesterol; 4 g carbohydrate; 23 g protein; 0 g fiber; 307 mg sodium; 500 mg potassium.



This was so so so good!! Here's a picture of it: