Ingredients

1 tsp Olive or vegetable oil
2 tbsp Finely chopped shallots
1 1/2 cup 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, cut into 4 portions
1 tbs 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

Description

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