Poached Salmon with Caper and Lemon Sauce

Poached Salmon with Caper and Lemon Sauce is a light, elegant dish that highlights the natural richness of salmon through gentle poaching in white wine and water. The creamy, tangy sauce—made with shallots, capers, lemon juice, and sour cream—adds a burst of flavour without overpowering the fish. Finished with fresh dill, this dish is simple yet refined, perfect for a relaxed yet impressive meal.

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Ingredients

1 lb Salmon Fillets Sustainably Fished
1 cup dry white wine divided
2 tsp Extra Virgin olive oil
1 large shallot minced
2 tbsp lemon juice
4 tsp capers rinsed
1/4 cup sour cream
1/4 tsp Salt
1 tbsp dill chopped

Instructions

Place salmon in a large pan. Add 1/2 cup wine and enough water to just cover the salmon. Bring to a boil over high heat.
1 lb Salmon Fillets, 1 cup dry white wine
Reduce to a simmer, turn the salmon over, cover and cook for another 5 minutes.
Remove from the heat.
Heat oil in a medium pan over medium-high heat. Add shallot and cook, stirring until brown.
1 large shallot, 2 tsp Extra Virgin olive oil
Add the remaining 1/2 cup wine; boil until slightly reduced.
Stir in lemon juice and capers; cook for a further 2-3 minutes.
2 tbsp lemon juice, 4 tsp capers
Remove from the heat; stir in sour cream and salt.
1/4 cup sour cream, 1/4 tsp Salt
To serve, top the salmon with the sauce and garnish with dill.
1 tbsp dill

Notes

Serve Poached Salmon with Caper and Lemon Sauce with steamed vegetables and potatoes or rice.

Nutrition