Poached Salmon With Creamy Piccata Sauce - cooking recipe

Ingredients

1 lb center-cut salmon fillet, skinned and cut into 4 portions
2 tablespoons lemon juice
1/4 teaspoon salt
1 large shallot, minced
2 teaspoons extra virgin olive oil
1 cup dry white wine
1/4 cup reduced-fat sour cream
1 tablespoon chopped fresh dill
4 teaspoons capers, rinsed

Preparation

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.