Poached Salmon with Creamy Piccata Sauce (Eating Well)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 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 1/2 cup reduced-fat sour cream 1/4 teaspoon salt 1 tablespoon 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.
Serving Size: 4 -4 oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user MARY1627.
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.
Serving Size: 4 -4 oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user MARY1627.
Nutritional Info Amount Per Serving
- Calories: 316.3
- Total Fat: 15.1 g
- Cholesterol: 92.3 mg
- Sodium: 112.1 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 0.1 g
- Protein: 30.1 g
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