From Delish and Eating Well, here is a recipe for poached salmon with piccata sauce.

Poached Salmon with Creamy Piccata Sauce

From EatingWell.com

Easy poached salmon is sophisticated with a creamy caper-and-lemon sauce. Make it a meal: Serve with snow peas or roasted asparagus and a whole grain like quinoa or brown rice.

Ingredients

• 1 pound(s) center-cut salmon fillet, skinned (see Tips & Techniques) and cut into 4 portions
• 1 cup(s) dry white wine, divided
• 2 teaspoon(s) extra-virgin olive oil
• 1 large shallot, minced
• 2 tablespoon(s) Lemon juice
• 4 teaspoon(s) capers
• 1/4 cup(s) reduced-fat sour cream
• 1/4 teaspoon(s) salt
• 1 tablespoon(s) chopped fresh dill

Directions

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.

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Tips & Techniques

To skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.