Poached Salmon with Creamy Piccata Sauce
- 8 ounces center-cut salmon fillet, skinned and cut into 2 portions
- 1/2 cup dry white wine, divided
- 1 teaspoon extra-virgin olive oil
- 1 small shallot, minced
- 1 tablespoon lemon juice
- 2 teaspoons capers, rinsed
- 2 tablespoons reduced-fat sour cream
- 1/8 teaspoon salt
- 2 teaspoons chopped scallions
PREPARATION
- Place salmon in a medium skillet. Add 1/4 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 small skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/4 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers and cook 1 minute more. Remove from the heat, stir in sour cream and salt. Serve the salmon topped with the sauce and garnished with scallions.
