Ingredients
1 cup dry white wine, divided
2 tsp extra virgin olive oil
1 large shallot, minced
2 Tbsp lemon juice
4 tsp capers, rinsed
¼ cup reduced-fat sour cream
¼ tsp salt
1 Tbsp 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.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 321
- Calories from fat 162
- Total Fat 18gm 28%
- Sodium 321mg 13%
- Total Carbohydrates 5gm 2%
- Protein 24gm
- Cholesterol 62mg 21%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
