Poached Salmon with Creamy Piccata Sauce
Ingredients
- 1 pound Salmon cut into 4 portions
- 1 cup dry white wine divided
- 2 tsp extra virgin olive oil
- 1 large shallot minced
- 2 tbsp lemon juice
- 4 tsp capers rinsed
- ¼ cup reduced fat sour cream
- ¼ tsp salt
- 1 tbsp fresh dill chopped
- 1 tsp cornstarch
- sun dried tomatoes (optional)
Instructions
- Place salmon in a large skillet. Add ½ 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 ½ cup wine and cornstarch. Boil until slightly reduced, about 1 minute.
- Stir in lemon juice and capers; cook 1 more minute. Remove from the heat.
- Stir in sour cream & salt. (Tip: add some sun dried tomatoes to the sauce for something extra!)
- To serve, top the salmon with the sauce and garnish with dill.