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Home -> Main Dishes -> Seafood
Recipe submitted by submitter
Ingredients (view qty in metric system instead)
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
Directions
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.
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