add to shopping list Ingredients

1 lb center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
1 cup dry white wine, divided
2 tsp extra-virgin olive oil
1 medium shallot, minced
2 Tlb fresh lemon juice
4 tsp capers, rinsed
1/4 cup reduced-fat sour cream
1/4 tsp salt
1 Tlb fresh dill, chopped

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

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. If you are not comfortable skinning the fish- ask the staff at the fish counter when you buy th salmon.

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Reviews

4/16/10

Theresa111 says:

The sauce looks creamy and delicious. I bet the salmon tastes really good this way.

10/27/10

urbanideas says:

Sounds absolutely delicious. This is one I have to try.

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