|It's time for Blogger's Choice for this week's swap. I was given the blog Cheese Curd in Paradise, I have made her amazing recipe for Roti de Porc au Lait in an earlier swap, so I was excited to find another great recipe. When C goes out to dinner, this leaves me at home to cook all the fish I care to eat. Salmon is my most favorite fish and the creamy and tangy sauce appealed to me. Poached Salmon with Creamy Piccata Sauce is spectacular. I made a quarter recipe of the sauce since it was just me and I wish I doubled it. It was that good! I got to use a lemon from my mom's tree, I just wish I had some of her dill on hand as well.|
1 pound center-cut salmon fillet, skinned 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 sour cream
¼ teaspoon salt
1 tablespoon chopped fresh dill
Place salmon in a large skillet. Add ½ 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 ½ 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.
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