Makes 4 servings
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.