Thursday, December 30, 2010

Creamy Piccata Sauce topped Salmon

This looks like a great, healthy way to ring in the new year. 

Poached Salmon With Creamy Piccata Sauce


•1 pound salmon filet, skinned 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
•1/4 cup reduced-fat sour cream
•1/4 teaspoon salt
•1 tablespoon fresh dill weed, chopped

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 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.

Makes 4 servings.

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