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.

Makes 2 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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

1. 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.
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
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.

NUTRITION INFORMATION: Per serving: 281 calories; 16 g fat (4 g sat, 7 g mono); 73 mg cholesterol; 3 g carbohydrate; 23 g protein; 0 g fiber; 306 mg sodium; 486 mg potassium.

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

Exchanges: 3 lean meat, 1 1/2 fat

0 Carbohydrate Servings

TIP: 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.

Yum! And very easy to make. It tastes very gourmet.

Diane Allen, Bakersfield, C