Poached Salmon With Creamy Piccata Sauce

• 1 lb center-cut salmon fillet, skinned and cut into 4 portions
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1 large shallot, minced
• 2 teaspoons extra virgin olive oil
• 1 cup dry white wine
• 1/4 cup reduced-fat sour cream
• 1 tablespoon chopped fresh dill
• 4 teaspoons capers, rinsed

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.

center, lemon juice, salt, shallot, extra virgin olive oil, white wine, sour cream, dill, capers

Taken from www.food.com/recipe/poached-salmon-with-creamy-piccata-sauce-340994 (may not work)