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Poached Salmon with Creamy Piccata Sauce

http://www.eatingwell.com/recipes/poached_salmon_with_creamy_piccata_sauce.html_0

From EatingWell:  EatingWell Serves Two

Simple poached salmon is anything but bland when topped with this piquant sauce. Serve with roasted asparagus, sliced fresh tomatoes and some crusty, garlic-rubbed, toasted farm bread.

2 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 8 ounces center-cut salmon fillet, skinned (see Tip) and cut into 2 portions
• 1/2 cup dry white wine, divided
• 1 teaspoon extra-virgin olive oil
• 1 small shallot, minced
• 1 tablespoon lemon juice
• 2 teaspoons capers, rinsed
• 2 tablespoons reduced-fat sour cream
• 1/8 teaspoon salt
• 2 teaspoons chopped fresh dill

Preparation

1. Place salmon in a medium skillet. Add 1/4 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 small skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/4 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers and cook 1 minute more. Remove from the heat, stir in sour cream and salt. Serve the salmon topped with the sauce and garnished with dill.

Nutrition

Per serving : 281 Calories; 16 g Fat; 4 g Sat; 7 g Mono; 73 mg Cholesterol; 3 g Carbohydrates; 23 g Protein; 0 g Fiber; 306 mg Sodium; 486 mg Potassium

Exchanges: 3 lean meat, 1 1/2 fat

Tips & Notes

• Tip: Place a salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin 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.