Poached Salmon with Creamy Piccata Sauce

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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.

Poached Salmon with Creamy Piccata Sauce
Nutritionist Tested & Approved

Time: 20 minutes

Ingredients
  • 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

Directions
  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.

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.


Nutritional Facts

Servings
4
Calories
321
Carbohydrates
5g
Cholesterol
62mg
Dietary Fiber
0g
Fat
18g
Monounsaturated Fat
6g
Potassium
480mg
Protein
24g
Saturated Fat
4g
Sodium
321mg
Bonus
Selenium (60% daily value)
Vitamin C (15% dv)
excellent source of omega-3s.
Carbohydrate Servings
0
Exchanges
3 lean meat
1 fat

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