Poached Salmon With Creamy Piccata Sauce
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 453.59 g center-cut salmon fillet, skinned and cut into 4 portions
- 29.58 ml lemon juice
- 1.23 ml salt
- 1 large shallot, minced
- 9.85 ml extra virgin olive oil
- 236.59 ml dry white wine
- 59.14 ml reduced-fat sour cream
- 14.79 ml chopped fresh dill
- 19.71 ml capers, rinsed
directions
- 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.
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