12.07.2010

Poached Salmon with Creamy Piccata Sauce

Today, I went to the dentist and scheduled something I've been dreading for years - my wisdom teeth extraction surgery. EEK! I have absolutely no desire to do this, but I need to get it done, so next Thursday, December 16, my wisdom teeth and myself will be forever parted. In the meantime, I'm going to eat as much chewy stuff as possible since I'll be on a liquified diet for probably 4 - 5 days after the surgery. On the bright side, this will definitely help me with the weight loss :)

I made a low-calorie, super fast dinner tonight since I had Pilates until 7. Surprisingly, it was very flavorful and filling! Served with leftover long grain brown rice and baby spinach.

1 pound(s) center-cut salmon fillet, skinned and cut into 4 portions
1 cup(s) dry white wine, divided
2 teaspoon(s) extra-virgin olive oil 
1 large shallot, minced
2 tablespoon(s) lemon juice
4 teaspoon(s) capers
1/4 cup(s) reduced-fat sour cream
1/4 teaspoon(s) sea salt
1 tablespoon(s) chopped fresh dill
  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.

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