Poached Salmon with Blueberry Sauce

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.

Poached Salmon with Blueberry Sauce

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!  

We’ve eaten our salmon seared, grilled, baked, and even cured— any way that I’d prepare this pretty pink fish, we’d eat it.

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.

Want more king salmon?  Try these:  Grilled Salmon with Plum Sauce, Seared Salmon with Cherry Almond Topping, and King Salmon Recipe Ideas.

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!

Poached Salmon with Blueberry Sauce

Want a SIDE DISH to serve with this poached salmon?  Try these:

• Ratatouille Tian
• French Lentils with Dijon Vinaigrette
• Beluga Lentil Salad

Poached Salmon with Blueberry Sauce

Course: Main Course

Cuisine: American

Prep Time: 2 minutes

Cook Time: 13 minutes

Total Time: 15 minutes

Servings: 2 people

Calories: 371kcal

Author: Champagne Tastes

This Poached Salmon with Blueberry Sauce is made with decadent King salmon poached in spiced white wine, and served with an easy blueberry sauce.

Print Recipe

Ingredients

Blueberry Sauce:

• 2 cups blueberries
• 1 TB sugar (optional, depending on sweetness of berries)

Poached Salmon:

• 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

Instructions

• 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.

Recipe Notes

Salmon Types + Cook Time: This recipe is specifically written for thick King salmon fillets.  For thinner fillets of Atlantic, pink, or other salmon-- reduce cook time to 5 minutes.

Serving Size: Calorie Information was calculated using 4oz servings of King salmon.  You may need to cut store-bought salmon fillets into smaller pieces before cooking to stick to a 4oz fillet-- I recommend doing this since the fish is very rich and filling.

Nutrition information estimates approximately 1/2 cup of white wine is absorbed into the fish, based on the amount of poaching liquid remaining after cooking, and does not include the optional sugar. 

Nutrition Facts

Poached Salmon with Blueberry Sauce

Amount Per Serving

Calories 371 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 2g 10%

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 65mg 22%

Potassium 201mg 6%

Total Carbohydrates 24g 8%

Dietary Fiber 4g 16%

Sugars 15g

Protein 24g 48%

Vitamin A 13.6%

Vitamin C 17.9%

Calcium 6.2%

Iron 8.8%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information

Calories: 371kcal | Carbohydrates: 24g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Potassium: 201mg | Fiber: 4g | Sugar: 15g | Vitamin A: 13.6% | Vitamin C: 17.9% | Calcium: 6.2% | Iron: 8.8%

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