Poached Salmon with Creamy Piccata Sauce

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Poached Salmon with Creamy Piccata Sauce

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.

Serves 4

Prep Time 20 min

Total Time 20 min.

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.


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