Wine-Poached Salmon

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 204
  • Calories from fat: 43%
  • Fat: 9.7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 25.3g
  • Carbohydrate: 1.4g
  • Fiber: 0.1g
  • Cholesterol: 77mg
  • Iron: 0.0mg
  • Sodium: 69mg
  • Calcium: 0.0mg


  • 1 cup fat-free, less-sodium chicken broth
  • 1/4 cup dry white wine
  • 1 cup slivered onion (about 1 small)
  • 2 teaspoons dried dill or 2 tablespoons chopped fresh dill
  • 4 (4-ounce) skinless salmon fillets
  • 1/2 cup fat-free sour cream
  • 1/4 cup chopped cucumber (about 1/2 small)
  • 1 teaspoon dried dill or 1 tablespoon chopped fresh dill


  1. 1. Bring first 4 ingredients to a boil in a large skillet. Reduce heat to medium-low, and add fish; cover and simmer 7 minutes or until fish is firm when touched in center. Remove from heat; cover and let stand 3 minutes.
  2. 2. While fish cooks, combine sour cream, cucumber, and 1 teaspoon dried dill in a small bowl. Remove salmon and onion from poaching liquid, using a slotted spoon; top with sour cream mixture.
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