Tonight I had quinoa with salmon for dinner. Since hubby does not like 'quinoa', I made him a different salmon dish. He loved it !
But mine was equally as delicious !
This dish has many surprising delicious tastes; bound together in one plate and just melt in your mouth when eating with the soft salmon meat. The dill was definitely adds a special flavor; one can't go wrong with 'dill and salmon.'
~Recipe~
Poached Salmon with Creamy Piccata Sauce
~ 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 shallt, minced
~ 2 tablespoons lemon juice
~ 4 teaspoons capers, rinsed (mine did not have capers)
~ 1/4 cup reduced-fat sour cream
~ 1/4 teaspoon salt
~ 1 tablespoon chopped fresh dill
1. Place salmon in a large skillet. Add 1/2 cup wine and enought 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. Note: I like my quinoa with raisins. To do this, while warm add 1 teaspoon low fat butter and raisins in to cooked quinoa and mix well.
Tip: How to skin a salmon fillet; Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30 degrees angle, separating the fillet from the skin without cutting through either.
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