Rating: 5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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.

Nutrition Facts

3 oz. salmon & scant 1/4 cup sauce
229 calories; protein 23.3g; carbohydrates 3.7g; dietary fiber 0.2g; sugars 0.9g; fat 8.3g; saturated fat 2.5g; cholesterol 58.9mg; vitamin a iu 293.3IU; vitamin c 5.1mg; folate 18.9mcg; calcium 68.1mg; iron 0.9mg; magnesium 41.7mg; potassium 506.2mg; sodium 285.6mg; thiamin 0.1mg.

3 lean meat, 1 fat