Ingredients Jump to Instructions ↓

  1. Poached salmon

  2. 1 whole lemon

  3. 4 salmon filets

  4. 1 tsp salt Sauce

  5. 1 c sour cream (low or non-fat)

  6. 1 tbl dijon mustard

  7. 1 tbl caper s

  8. Pinch of dill Caramelized onions

  9. 2 onion s

  10. 1 oz butter

  11. 2 tsp vegetable oil

  12. 1 tsp sugar

  13. 1 bag baby spinach

Instructions Jump to Ingredients ↑

  1. Mix the sauce ingredients in a medium saucepan over low heat. Stir periodically.

  2. In a separate pan, boil enough water to cover the fish. While it is boiling, add 2 slices of lemon and the salt. Bring back up to a boil, then remove from heat and add fish. Cover and cook on lowered heat until the fish is flaky, anywhere from 8-15 minutes.

  3. While the fish is cooking, cook down the butter and oil in a separate saucepan. Add the onions and sugar. Cook covered approximately ½ hour, or until the onions are limp and clear. Add the spinach just before serving, stirring them into the onions until they are wilted.

  4. Serve with the salmon resting on a bed of onions and spinach, topped with a line of sauce.


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