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.
Active Time: 20 minutes |
Total Time: 20 minutes
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
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.
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.
Per serving :
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.