Sunday, January 31, 2010

Poached Salmon with Creamy Piccata Sauce

It is so cold in Wisconsin! I just keep telling myself only a few more months, only a few more months till..... MEXICO! We leave in early May for a much needed vacation that can't come soon enough! I found this recipe on's website and couldn't wait to try it. I made it for game night with my parents and everyone loved it. Not only does it taste great, but it is easy and healthy. Enjoy!
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


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 doing this ask the staff at the fish counter when you purchase the salmon.

1 comment:

  1. very nice. Noticed it at halfhourmeals and had to check it out. I too cannot wait for the warm weather to come our way! Now imagine grilling the salmon then adding that sauce on top of it! What is it about capers and fish that go so hand in hand?