1 teaspoon olive or vegetable oil

2 Tablespoons fi nely chopped shallots

1½ cups Longmont Dairy low fat milk

½ teaspoon salt and freshly ground black pepper, to taste

1¼ lbs. salmon fi llet, 1 inch thick, skin on, cut into 4 pieces

1 Tablespoon fresh lemon juice

1½ teaspoons cornstarch

2 Tablespoons chopped fresh dill

¼ cup reduced-fat sour cream

2 teaspoons Dijon mustard

Lemon wedges and fresh dill sprigs for garnish

In a 10-inch skillet or sauté pan, heat oil over medium heat. Add shallots and sauté until softened, 30 to 60 seconds. Add milk, 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: www.2424milk.com
Mooo News March’05