Poached Salmon Piccata

Serves: 4

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

1/4 teaspoon sea 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. Set aside but keep warm.

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.

304 calories

73 mg cholesterol

4 g carbohydrate

23 g protein

0 g fiber