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Ingredients:

* 8 ounces center-cut salmon fillet
* 1/2 cup dry white wine
* 1 teaspoon extra-virgin olive oil
* 1 each small shallot

* 1 tablespoon lemon juice
* 2 teaspoons capers
* 2 tablespoons reduced-fat sour cream
* 1/8 teaspoon salt
* 2 teaspoons chopped fresh dill

Directions:

1. Place salmon in a medium skillet.
2. Add 1/4 cup wine and enough water to just cover the salmon.
3. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes.
4. Remove from the heat.
5. Meanwhile, heat oil in a small skillet over medium-high heat.
6. Add shallot and cook, stirring, until fragrant, about 30 seconds.
7. Add the remaining 1/4 cup wine; boil until slightly reduced, about 1 minute.
8. Stir in lemon juice and capers and cook 1 minute more.
9. Remove from the heat, stir in sour cream and salt.
10. Serve the salmon topped with the sauce and garnished with dill.

CHEF'S NOTE:
Serve with snow peas or roasted asparagus and a whole grain like quinoa or brown rice.

Source: Angela