Ingredientes para Poached Salmon With Creamy Piccata Sauce
- Salmon Fillet
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt (or to taste)
- 1/4 cup finely chopped shallot
- Extra Virgin Olive Oil
- Dry White Wine
- Reduced Fat Sour Cream
- Fresh Dill
- 2 tablespoons capers
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Como fazer Poached Salmon With Creamy Piccata Sauce
- Place 1 (6-ounce) salmon fillet in a large skillet.
- Add 1/2 cup dry white wine and enough water to just cover the salmon (about 1/2 cup).
- Bring to a boil over high heat.
- Reduce heat to low, gently turn the salmon over, cover, and simmer for 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Remove the salmon from the skillet and set aside; keep warm.
- Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat.
- Add 1/4 cup finely chopped shallot and cook, stirring, until fragrant, about 30 seconds.
- Add the remaining 1/2 cup dry white wine.
- Bring to a boil and cook until slightly reduced, about 1 minute.
- Stir in 2 tablespoons fresh lemon juice and 2 tablespoons capers.
- Cook for 1 minute more.
- Remove from heat and stir in 1/2 cup sour cream and 1/4 teaspoon salt (or to taste).
- To serve, gently top the poached salmon with the creamy lemon-caper sauce and garnish with 1 tablespoon fresh dill.
- Serve immediately with your choice of side dishes.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
3g
Fat
11g
Carbs
1g
