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.