Poached Salmon with MustardDill Sauce
1 teaspoon olive oil
2 tablespoons finely chopped shallots
1 1/2 cups fat-free milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 (5-oz.) skin-on salmon fillets
1 tablespoon fresh lemon juice
1 1/2 teaspoons cornstarch
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh dill
2 tablespoons Dijon mustard
1 lemon, cut into wedges
4 dill sprigs
In a 10-inch skillet or sauté pan, heat oil over medium heat. Add shallots
and sauté until softened, 30 to 60 seconds. Add milk, shallots, salt
and pepper; bring to simmer, stirring. Reduce heat to low. Slip in salmon pieces,
skin-side up; immediately turn over. Cover and poach gently, spooning cooking
liquid over top of salmon occasionally, just until interior is opaque, 10 to
12 minutes. With a slotted spoon, carefully transfer salmon to a warm platter.
Cover and keep warm. In a small bowl, mix lemon juice and cornstarch; add to
poaching liquid and cook, stirring constantly, until slightly thickened, about
1 minute. Stir in sour cream, chopped dill and mustard. Garnish salmon with
lemon wedges and dill sprigs. Serve with the mustard-dill sauce. Serving Size:
4.