Poached Salmon with Creamy Piccata Sauce

http://www.eatingwell.com/recipes/poached_salmon_with_creamy_piccata_sauce.html

From EatingWell:  March/April 2007, EatingWell for a Healthy Heart Cookbook

Easy poached salmon is sophisticated with a creamy caper-and-lemon sauce. Make it a meal: Serve with snow peas or roasted asparagus and a whole grain like quinoa or brown rice.

4 servings | Active Time: 20 minutes | Total 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

Preparation

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.

Nutrition

Per serving : 304 Calories; 16 g Fat; 4 g Sat; 7 g Mono; 73 mg Cholesterol; 4 g Carbohydrates; 23 g Protein; 0 g Fiber; 307 mg Sodium; 500 mg Potassium

Exchanges: 3 lean meat, 1 fat

Tips & Notes

• 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.