Jessi and I had to make a scrumptious main dish to accompany our delectable-catastrophe–the cake. We went with a recipe for some Poached Salmon we found on Eating Well. I have not had a lot of experience poaching fish but when it is too cold to grill you have got to find alternate methods. The poaching couldn't have been easier–it turned out super moist but not rare. Although you definitely need a sauce when you poach fish, this would have been hella-bland had we not made the caper-shallot sauce. This was a great meal. I would definitely make again, and tomorrow I will tell you about the awesome ginger-spinach salad we had with it (Soy Ginger Salad).
- 8 ounces center-cut salmon fillet, skinned and cut into 2 portions
- ½ cup dry white wine, divided
- 1 teaspoon extra-virgin olive oil
- 1 small shallot, minced
- 1 tablespoon lemon juice
- 2 teaspoons capers, rinsed
- 2 tablespoons reduced-fat sour cream
- ⅛ teaspoon salt
- 2 teaspoons chopped fresh dill
- Place salmon in a medium skillet. Add 1/4 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 small skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds.
- Add the remaining 1/4 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers and cook 1 minute more. Remove from the heat, stir in sour cream and salt. Serve the salmon topped with the sauce and garnished with dill.