Poached Salmon with Creamy Piccata Sauce

• 1 - pound center-cut salmon fillet
• 1 - cup dry white wine
• 2 - teaspoons extra-virgin olive oil
• 1 - large shallot
• 2 - tablespoons lemon juice
• 4 - teaspoons capers
• 1/4 - cup reduced-fat sour cream
• 1/4 - teaspoon salt
• 1 - tablespoon chopped fresh dill

Place salmon in a large skillet. Add 1/2 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 medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/2 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. To serve, top the salmon with the sauce and garnish with dill.