Poached Salmon with Creamy Piccata Sauce

Preparation

1. Place salmon in a large skillet. Add 1/2 cup wine and just enough water to 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.
2. 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.
3. 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.

Tips

1. 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 degree angle, separating the fillet from the skin without cutting through either.

Per serving: 304 calories; 16 g fat (4 g saturated fat, 7 g mono unsaturated fat); 73 mg cholesterol; 4 g carbohydrates; 23 g protein; 0 g fiber; 307 mg sodium; 500 mg potassium

Nutrition Bonus: Selenium (60% daily value), Vitamin C (15% dv), excellent source of omega-3s.

Exchanges: 3 lean meat, 1 fat

Contributed by: EatingWell.com

This 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.