Lemon Caper Poached Salmon


  • 1 to 1½ pounds salmon fillets
  • ½ cup dry white wine (a good Sauvignon Blanc)
  • ½ cup water
  • A few thin slices of yellow onion and/or 1 shallot, peeled and sliced thin
  • Several sprigs of fresh dill
    or sprinkle of dried dill
  • Cucumber
  • A sprig of fresh parsley
  • Freshly ground black pepper

Lemon Caper Sauce

  • 1oz Capers
  • 4 oz of Sour Cream
  • 1/3 cup of low-calorie mayonnaise
  • Juice from lemon
  • Pinch of black pepper
  • Salt to taste


Put wine, water, dill, parsley and onions in a saute pan, and bring to a simmer on medium heat. Place salmon fillets, skin-side down on the pan. Cover. Cook 5 minutes or to desired done-ness. Do not overcook. Serve sprinkled with cucumber and freshly ground black pepper.

Combine ingredients in large bowl for lemon caper sauce.