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Poached Salmon with Caper and Lemon Sauce
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Course:
Main Dish
Cuisine:
British, French
Keyword:
Salmon, Seafood
Prep Time:
20
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
4
people
Calories:
235
kcal
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Ingredients
Metric
Imperial
1
lb
Salmon Fillets
SustainablyFished
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 with steamed vegetables and potatoes or rice.
Nutrition
Calories:
235
kcal
|
Carbohydrates:
3
g
|
Protein:
23
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
90
mg
|
Sodium:
335
mg
|
Potassium:
96
mg
|
Fiber:
0.2
g
|
Sugar:
1
g