Recipe Image

Poached Salmon with Creamy Piccata Sauce

  • 20 m
  • 20 m
EatingWell Test Kitchen
“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.”


    • 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


  • 1 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.
  • 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
  • 3 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.
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