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Poached Salmon with Creamy Piccata Sauce

:  EatingWell Serves Two

Your rating: None Average: 4.3 (4 votes)

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.


READER'S COMMENT:
"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...
Poached Salmon with Creamy Piccata Sauce Recipe

Makes: 2 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Tips & Notes

  • 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.

Nutrition

Per serving: 281 calories; 16 g fat ( 4 g sat , 7 g mono ); 73 mg cholesterol; 3 g carbohydrates; 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


More From EatingWell

Recipe Categories

Health & Diet Considerations
Low carbohydrate
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Diabetes appropriate
Low calorie
Main Ingredient
Fish
Preparation/ Technique
Poach
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
Valentine's Day
Style/Theme
Cooking for 2
Entertaining, formal
Quick (total 30 min. or less)
Type of Dish
Main dish, fish/seafood
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
2
Publication
EatingWell Serves Two
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