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Poached Salmon with Creamy Piccata Sauce

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  4 servings
Easy poached salmon is sophisticated with a creamy caper-and-lemon sauce. Make it a meal: Serve with snow peas or roasted asparagus and a whole grain like quinoa or brown rice.
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

Tip: 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.
Poached Salmon with Creamy Piccata Sauce Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 304
Fat. Total: 16g
Protein: 23g
Carbohydrates, Total: 4g
Fat, Saturated: 4g
% Cal. from Fat: 47%
Cholesterol: 73mg
Sodium: 307mg
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Patricia Reviewed: 09/22/2009
Great Dish!!
I happened to have everything this recipe called for on hand, so made it. It was terrific. I'll make it again but will probably use flounder this time, as that's what I have on hand. I highly recommend this recipe.
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