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Poached Salmon with Creamy Piccata Sauce

Poached Salmon with Creamy Piccata Sauce

Nutrition Facts
  • cal. (kcal) 304
Poached Salmon with Creamy Piccata Sauce
  • Makes: 4 servings
  • Prep: 20 mins
  • Start to Finish: 20 mins
  • Carb Grams Per Serving: 4

Ingredients

  • 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

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.
  3. Tip: 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 degrees angle, separating the fillet from the skin without cutting through either.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 304 cal., 16 g total fat (4 g sat. fat), 73 mg chol., 307 mg sodium, 4 g carb. 23 g pro.

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