This Poached Salmon with Blueberry Sauce is made with decadent King salmon poached in spiced white wine, and served with an easy blueberry sauce.
This recipe is sponsored by Regal New Zealand King Salmon.
The husband and I have been eating a lot of salmon lately– so much so that I think we’re probably walking balls of omega-3!
Recently, though, I was looking through an old Julia Child cook book, and saw something else that I wanted to try– poached salmon.
This Poached Salmon with Blueberry Sauce is made with luxurious King salmon, comes together in minutes, and is perfect for Date Night!
Is Poaching Fish Difficult?
No! In fact, it’s entirely possible that this is the EASIEST way to prepare salmon.
Poaching means to cook something in liquid. When you poach fish, you cook it in simmering liquid until it’s cooked through.
It’s quick, your salmon will stay moist, and the cook time is forgiving— much more forgiving than with baking, searing, or grilling.
Cooking with King Salmon
Recently, I had the chance to try out some luxurious King salmon from Regal New Zealand King Salmon.
Regal’s Marlborough King Salmon are farm raised in New Zealand, are allowed to grow to maturity in clear spring waters, and then are transferred to the uncrowded and crystal clear Marlborough Sounds. Regal’s salmon is exceptional (and oh so tasty!).
Look for Regal’s King Salmon in the frozen food section at Costco! Not s
ure where the closest Costco is? Try using their store finder.
I Can’t Find King Salmon. Can I Use a Different Type of Salmon?
Yes! Try this with either sockeye salmon or BAP certified Atlantic salmon. (And then make sure to keep looking for King salmon– it’s amazing!)
Learn more about salmon: Wild Salmon vs. Farmed Salmon
How to Poach Salmon
Julia Child’s poached salmon used water and wine vinegar, but I wanted to switch things up!
For this poached salmon– you’ll need a few cups of white wine, along with some green cardamom pods, a cinnamon stick, and a little salt. You’ll simmer the fish in the wine and spices until it’s cooked through. (You’ll be able to see that the translucent flesh has turned opaque.)
While the fish cooks, make the simple blueberry sauce. Serve the sauce and salmon together– but keep in mind that the blueberries will stain your fish!
I like to serve the sauce on the side, or underneath the fish.
Enjoy your fancy-schmancy meal immediately while everything is still hot, and bon appetit!
Want a SIDE DISH to serve with this poached salmon? Try these:
Poached Salmon with Blueberry Sauce
- 2 cups blueberries
- 1 TB sugar (optional, depending on sweetness of berries)
- 2 King salmon fillets (~4oz each)* (See Recipe Notes) Regal New Zealand King Salmon recommended
- 3 cups dry white wine
- 2 tsp salt
- 4 green cardamom pods
- 1 inch cinnamon stick
- Place blueberries in a medium nonstick covered pan over medium-low heat. Once berries burst, turn heat to low. Taste sauce, and add sugar if desired.
- Crush the cardamom pods with the back of a knife.
- Use the smallest pot that will comfortably fit both pieces of salmon, and add the wine, salt, cardamom, and cinnamon. If the liquid level is lower than 3", add water until the liquid is deep enough to cover the salmon fillets.
- Bring the liquid to a simmer over medium heat. Add the salmon, and poach the salmon in simmering liquid for 8 minutes, or until the salmon pushes back against the tip of a wooden spoon.*Note: King Salmon is exceptionally thick. If using a different type of salmon, check for doneness at 5 minutes.
- Remove salmon from the poaching liquid using a thin metal spatula, and gently remove the skin if desired.
- Serve immediately with blueberry sauce. Note- the blueberry sauce WILL STAIN the fish, so serve the sauce on the side or beneath the salmon.