1 teaspoon olive or vegetable oil
2 Tablespoons ﬁ nely chopped shallots
1 1/2 cups Longmont Dairy low fat milk
1/2 teaspoon salt and freshly ground black pepper, to taste
1 1/4 lbs. salmon ﬁllet, 1 inch thick, skin on, cut into 4 pieces
1 Tablespoon fresh lemon juice
1 1/2 teaspoons cornstarch
2 Tablespoons chopped fresh dill
1/4 cup reduced-fat sour cream
2 teaspoons Dijon mustard
Lemon wedges and fresh dill sprigs for garnish
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, 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
Mooo News March’05