I could probably eat this meal every day. It had all the flavors I love in a dinner-time meal - sour/sweet/tangy/fresh.  I don’t know if you can tell, but that is me in the picture giving a thumbs-up to this amazing meal my husband made for me. I probably ate the entire dish in about 2 minutes! The salmon was perfectly cooked and had an almost butter taste to it.

1 pound center-cut salmon fillet, skinned  and cut into 4 portions

1 cup dry white wine, divided

2 teaspoons extra-virgin olive oil

1 large shallot, minced

2 tablespoons lemon juice

4 teaspoons capers, rinsed

1/4 cup reduced-fat sour cream

1/4 teaspoon salt

1 tablespoon chopped fresh dill

1. 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.

2. 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.

NUTRITION INFORMATION: Per serving: 304 calories; 16 g fat (4 g sat, 7 g mono); 73 mg cholesterol; 4 g carbohydrate; 23 g protein; 0 g fiber; 307 mg sodium; 500 mg potassium.