Salmon with Creamy Piccata Sauce

Poached Salmon with Creamy Piccata Sauce

Serving Size : 4

2 pounds center-cut salmon fillet
1/6 cup white wine
2 Tablespoons butter
2 large shallot — minced
4 tablespoons lemon juice
8 teaspoons capers — rinsed
1/2 cup Better Than Sour Cream brand sour cream or Cashew cream
1/2 teaspoon salt
2 tablespoons chopped fresh dill

1) Bake salmon at 350 for 16 minutes.

2) Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds.

3) Add the remaining 1/2 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more.

4) 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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