Poached Salmon with Mustard-Dill Sauce

1 tsp olive or vegetable oil
2 tbsp finely chopped shallots
1 1/2cup fat free skim or 1% lowfat milk
1/2 tsp salt
Freshly ground black pepper to taste
1 1/4 lb salmon fillet, about 1 inch thick, skin on, out into 4 portions
1 tbsp fresh lemon juice
1 1/2 tsp cornstarch
2tbs 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-inch skillet or saute pan, heat oil over medium heat. Add shallots and sauté 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.

Makes 4 servings
Source: MilkPEP (Milk Processor Education Program)