Poached Salmon With Creamy Piccata Sauce

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

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb  center-cut salmon fillet, skinned and cut into 4 portions
• 2  tablespoons lemon juice
• 1⁄4 teaspoon salt
• 1  large shallot, minced
• 2  teaspoons extra virgin olive oil
• 1  cup dry white wine
• 1⁄4 cup reduced-fat sour cream
• 1  tablespoon  chopped fresh dill
• 4  teaspoons capers, rinsed

Directions

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.