Poached Salmon with Creamy Piccata Sauce 

Poached Salmon with Creamy Piccata Sauce

What You Need

  • 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

How To Do

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.

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


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