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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER FISH RECIPES |
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| INGREDIENTS: |
- 8 ounces
center-cut salmon fillet
- 1/2 cup dry
white wine
- 1 teaspoon
extra-virgin olive oil
- 1 each small
shallot
- 1
tablespoon lemon juice
- 2
teaspoons capers
- 2
tablespoons reduced-fat sour cream
- 1/8
teaspoon salt
- 2 teaspoons chopped fresh
dill
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| INSTRUCTIONS: |
- Place salmon in a medium
skillet.
- Add 1/4 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 the heat.
- Meanwhile, heat oil in a
small skillet over medium-high heat.
- Add shallot and cook,
stirring, until fragrant, about 30 seconds.
- Add the remaining 1/4 cup
wine; boil until slightly reduced, about 1 minute.
- Stir in lemon juice and
capers and cook 1 minute more.
- Remove from the heat, stir in
sour cream and salt.
- Serve the salmon topped with
the sauce and garnished with dill.
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CHEF'S NOTE:
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Serve with snow peas or
roasted asparagus and a whole grain like quinoa or brown
rice. |
| Source: Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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