Poached Salmon With Creamy Piccata Sauce Recipes

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POACHED SALMON WITH CREAMY PICCATA SAUCE



Poached Salmon With Creamy Piccata Sauce image

Easy poached salmon is sophisticated with a creamy caper-and-lemon sauce. Make it a meal: Serve with snow peas or roasted asparagus and a whole grain like quinoa or brown rice

Provided by Messiejessie625

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 238.9, Fat 9.1, SaturatedFat 2.4, Cholesterol 58.2, Sodium 324.7, Carbohydrate 3.7, Fiber 0.1, Sugar 0.8, Protein 24

POACHED SALMON WITH CREAMY PICCATA SAUCE



Poached Salmon with Creamy Piccata Sauce image

Easy poached salmon is sophisticated with a creamy caper-and-lemon sauce. Make it a meal: Serve with snow peas or roasted asparagus and a whole grain like quinoa or brown rice.

Provided by EatingWell Test Kitchen

Categories     Diabetic Salmon Recipes

Time 20m

Number Of Ingredients 9

1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
1 cup dry white wine, divided
2 teaspoons extra-virgin olive oil
1 large shallot, minced
2 tablespoons lemon juice
4 teaspoons capers, rinsed
¼ cup reduced-fat sour cream
¼ teaspoon salt
1 tablespoon chopped fresh dill

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 229.4 calories, Carbohydrate 3.7 g, Cholesterol 58.9 mg, Fat 8.3 g, Fiber 0.2 g, Protein 23.3 g, SaturatedFat 2.5 g, Sodium 285.6 mg, Sugar 0.9 g

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