Salmon with White Wine and Dill Sauce

Ok, there I was looking at yet another salmon filet and trying to be creative. I love white wine and butter sauce on fish but I don't love all the fat. So I challenged myself to see if I could accomplish this feat. Here are my humble efforts.

Serves 4

4 6oz salmon filets
2 tablespoons Smart Balance
1/2 cup flour plus 2 tablespoons
3 tablespoons olive oil
salt and pepper
3 tablespoons fresh minced dill
1/2 cup dry white wine
1/2 cup chicken broth

Season salmon with salt and pepper. Put the half cup of flour into a shallow dish. Dredge the fish in the flour, lightly coating it on all sides. Heath 3 tablespoons of olive oil in a large skillet over high heat. Place the fish in the skillet, skin side down. Turn the heat down to medium/high and let the fish cook on both sides for 3-4 minutes. Remove from the pan, place on a plate lined with paper towel and put the fish in a warm oven while you finish the sauce. Drain off any remaining oil from the skillet and wipe it clean with a dry paper towel. Place the Smart Balance into the skillet and return to medium heat to melt. When it has melted, sprinkle in the remaining 2 tablespoons of flour and stir to combine. Let the roue cook for about 1 minute to remove the raw flour taste. Taking the skillet off the heat, add the wine. Return to heat,stirring and add the chicken broth. Season with salt and pepper. Add the dill. Bring to a boil, stirring continuously until thickened. Serve over the fish.