Nutrition per serving may change if servings are adjusted.
8 ounces center-cut salmon fillet, skinned (see Tip) and cut into 2 portions
½ 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
⅛ teaspoon salt
2 teaspoons chopped fresh dill
Place salmon in a medium skillet. Add ¼ 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
¼ 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.
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.
I love this recipe. It's quick and easy and I was surprised at how tasty it was, the lemons, capers, and shallots were just perfect with the salmon. A little brown rice and a nice crisp side salad was all it took to make it a very filling and delicious dinner.
September 03, 2009
By: EatingWell User
This recipe was delicious!! My family loved it. The ingredients were perfect ..... the shallots, capers and lemon WOW!! Served it over brown rice and had roasted asparagus. Had to thicken with a little cornstarch. Would definitely make again.