Easy poached salmon is sophisticated with a creamy caper-and-lemon sauce. Make it a meal: Serve with snow peas or roasted asparagus and a whole grain like quinoa or brown rice.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
1 cup dry white wine, divided
2 teaspoons extra-virgin olive oil
1 large shallot, minced
2 tablespoons lemon juice
4 teaspoons capers, rinsed
1/4 cup reduced-fat sour cream
1/4 teaspoon salt
1 tablespoon chopped fresh dill

1. Place salmon in a large skillet. Add 1/2 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 medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/2 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more. Remove from the heat; stir in sour cream and salt. To serve, top the salmon with the sauce and garnish with dill.

NUTRITION INFORMATION: Per serving: 304 calories; 16 g fat (4 g sat, 7 g mono); 73 mg cholesterol; 4 g carbohydrate; 23 g protein; 0 g fiber; 307 mg sodium; 500 mg potassium.

Nutrition bonus: Selenium (60% daily value), Vitamin C (15% dv), excellent source of omega-3s.

0 Carbohydrate Servings

Exchanges: 3 lean meat, 1 fat

TIP: Tip: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding 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.

This was an excellent dish and so simple to prepare. A must when company visits or when your just in the mood for salmon. The only issue I have was the sauce did not thicken as well as it should have, so I had to add a little cornstarch to thicken it. Next time I will allow the sauce to simmer a little longer to reduce it. Cheers

Michael, Vancouver, BC

Simple and delicious!

Anonymous, Woburn, MA

WOW! My family raved over this recipe! They said it was like going to a gourmet restaurant. The fish was moist and flavorful and the sauce lent a tangy zing. I let the sauce reduce a little longer than recommended, and I used non-fat sour cream. I had trouble skinning the salmon, so I cooked it with the skin on and removed it after cooking.

Janet, Hampstead, MD

A new family favorite! The piccata sauce is the perfect compliment to the tender salmon. It makes an extremely satisfying meal.

Kirstin, Los Angeles, CA

Does anyone have suggestions--is it possible to make this for a large group... a day ahead of time? It sounds delicious, and I am wondering if I could make it and serve it at a large buffet party. I think I would have to make it up to stirring in the sour cream and do that at the last minute. Any thoughts?

Cathy, Pittsburgh, PA

I enjoyed the salmon. My family was so impressed with the food, and I have passed the recipe on to my friends. Thanks a lot.

Latoya Bryant, Edgewood, MD

Very good - and so easy! Need to simmer the sauce a little longer than 1 minute for it to thicken.

Trish, Neptune Beach, FL

This was a fantastically simple dish to prepare, and my boyfriend LOVED it (so did I)! I served it with brown rice, and saved the other two pieces of salmon with some of the sauce in individual containers, and then had lunch for two days, too! The sauce really makes this dish!

JC Hall, Houston, TX

Am I missing something? 1/2 cup wine combined with 1/4 cup sour cream results in broth, not sauce. Had to remake sauce to be able to use it at all.

Virginia, Minneapolis, MN