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.
center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
dry white wine, divided
extra-virgin olive oil
reduced-fat sour cream
chopped fresh dill
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 degrees angle, separating the fillet from the skin without cutting through either.
Calories 304, Total Fat 16 g, Saturated Fat 4 g, Monounsaturated Fat 7 g, Cholesterol 73 mg, Sodium 307 mg, Carbohydrate 4 g, Protein 23 g, Potassium 500 mg. Daily Values: Vitamin C 15%. Exchanges: Lean Meat 3, Fat 1
Percent Daily Values are based on a 2,000 calorie diet