1 1/4 pounds salmon fillet, about 1 inch thick, skin on, cut into 4 portions
1 Tbsp. fresh lemon juice
1 1/2 tsp. cornstarch
2 Tbsp. chopped fresh dill
1/4 cup reduced-fat sour cream
2 tsp. Dijon mustard
lemon wedges and fresh dill sprigs for garnish
In a 10" skillet or saute pan, heat oil over medium heat. Add shallots and saute until softened, 30 to 60 seconds. Add milk, shallots, 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. Yields 4 servings.
Nutritional facts: 300 calories, 17 g fat, 15% calcium.