Poached Salmon with Creamy Piccata Sauce

Pairs Well With

Serves 4


  • 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions 
  • 1 cup Pedroncelli Chardonnay, divided
  • 2 teaspoons extra-virgin olive oil 
  • 1 large shallot, minced
  • 2 tablespoons lemon juice 
  • 4 teaspoons capers, rinsed
  • ¼ cup reduced-fat sour cream
  • ¼ teaspoon salt
  • 1 tablespoon chopped fresh dill


  • Place salmon in a large skillet. Add 1/2 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 1/2 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.