Poached Salmon Lemon Caper Sauce
Salmon is packed with nutrients, flavor and great for starting off the New Year by eating right.
- 4 7-oz salmon fillets, skin removed (see the "how to" below)
- 1 cup dry white wine, divided
- 2 teaspoons extra-virgin olive oil
- 1 small onion, minced
- 2 tablespoons lemon juice
- 4 teaspoons capers, rinsed
- 1/4 cup reduced-fat sour cream, (certain brands are gluten free- like Daisy brand.)
- 1/4 teaspoon salt
- Optional Garnish: fresh dill
- How to skin a salmon fillet: Place skin-side down. Starting at the tail end or outer edge (for a center cut piece), 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.
- Place salmon in a 10 inch skillet. Add 1/2 cup wine and enough water to come half way up 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.
- Meanwhile, heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring, until fragrant, about 3 minutes.
- 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.
- Makes 4 servings.
Serving Size 1- 7 oz filet
Amount Per Serving
% Daily Value
Total Fat 17.6 g
Saturated Fat 4 g
Cholesterol 94 mg
Sodium 332 mg
Total Carbohydrates 4.1 g
Dietary Fiber 0.5 g
Sugars 1.4 g
Protein 39.3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.