Salmon Picatta

A little while back, Olive Garden had salmon picatta on their menu. It was my favorite dish there, unfortunately they replaced it with a basic grilled salmon. I finally got around to finding a recipe for a picatta sauce and made some myself :) As usual, we used both salmon and halibut for this dish.

1 lb center-cut salmon fillet (skinned)
1 cup dry white wine (divided)
2 tsp extra-virgin olive oil
1 large shallot (minced)
2 Tbsp lemon juice
4 tsp capers (rinsed)
¼ cup reduced fat sour cream
¼ tsp salt
1 Tbsp chopped fresh dill

• Cut salmon fillet in to 4 pieces. Place in a large skillet and add ½ 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 heat.
• Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant (about 30 seconds).
• Add remaining ½ 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.