Skillet-Poached Salmon with Creamy Caper Sauce

By á-58

A less-intimidating stovetop method for poaching salmon makes this elegant dish more accessible, whether for brunch, lunch or dinner.

Ingredients

• 1 1/4 pounds skinned salmon fillet
• 1 cup dry white wine, such as pinot grigio
• 2 teaspoons olive oil
• 1 clove garlic, minced
• 1 tablespoon capers, drained and rinsed
• 1/2 teaspoon dried thyme
• Pinch of cayenne
• 2 tablespoons lemon juice
• 1/2 cup sour cream
• Salt, to taste
• Lemon slices, for garnish

Details

Servings 4
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

In a large skillet, place the salmon with what had been the skin-side, down. Pour in the white wine and enough water to cover the salmon. Bring to a gentle boil over high heat, then lower the heat to a low simmer. Flip the salmon over and cover with a lid. Let simmer for 5 to 7 minutes, depending on the level of doneness you prefer. You can peek inside the center of the fillet with a pairing knife; ideally you will still have some translucency in the middle. Remove from heat.

In a small saucepan over medium-high heat, heat the olive oil. Add the garlic, capers, thyme and cayenne and saute until the garlic is fragrant, about 1 minute. Stir in the lemon juice and cook for 30 seconds. Remove from heat. Stir in the sour cream and season with salt.

Serve the salmon immediately or chilled, garnished with the sauce and lemon slices.