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Poached Salmon with Creamy Lemon Sauce


  Makes 4 servings
  Prep Time: 20 minutes
  Total Time: 20 minutes
  Ease of Preparation: Easy

Ingredients
 1 pound center-cut salmon fillet, skinned 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 tablespoon chopped fresh dill

Preparation

1. 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.

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. 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.  

Nutritional Notes: per serving: 304 calories; 16 g fat (4 g sat, 7 g mono); 73 mg cholesterol; 4 g carbohydrates; 23 g protein; 0 g fiber; 157 mg sodium; 500 mg potassium.

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