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 tablespoon lemon juice
- 4 teaspoons capers, rinsed
- 1/4 cup reduced-fat sour cream
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh dill
Cooking Directions
Step 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.
Step 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.
Nutrition Info
- Serving: Per serving
- Calories: 304
- Carbohydrates: 4g
- Fat: 16g
- Protein: 23g
- Dietary Fiber: 0g
- Saturated Fat: 4g
- Monounsaturated Fat: 7g
- Cholesterol: 73mg
- Potassium: 500mg
- Sodium: 307mg
- Exchanges: 3 lean meat, 1 fat
- Carbohydrate Servings: 0