Poached Salmon with Creamy Piccata Sauce

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
• 1/4 cup reduced-fat sour cream
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh dill

Directions

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.

How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.