Poached Salmon with Mustard-Dill Sauce

Ingredients

1 tsp olive or vegetable oil
2 tbs finely chopped shallots
1 1/2cup fat free skim or 1% lowfat milk
1/2 tsp salt
Freshly ground black pepper to taste
1 1/4 lb salmon fillet, about 1 inch thick, skin on, out into 4
portions
1 tbs fresh lemon juice
1 1/2 tsp cornstarch
2tbs chopped fresh dill
1/4 cup reduced-fat sour cream
2 tsp Dijon mustard
Lemon wedges and fresh dill sprigs for garnish


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.

Makes 4 servings.