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Poached Salmon with Creamy Piccata Sauce
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
1Place 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.
2Meanwhile, heat oil in a small skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining
3¼ 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.