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.
Servings: 2 people
Calories: 577kcal
Ingredients
Blueberry Sauce:
- 2 cups blueberries
- 1 tablespoon sugar (optional, depending on sweetness of berries)
Poached Salmon:
- 8 ounces King salmon See Recipe Notes
- 3 cups dry white wine
- 1 teaspoon 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.
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.
Nutrition
Calories: 577kcal | Carbohydrates: 40g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 1233mg | Potassium: 972mg | Fiber: 5g | Sugar: 24g | Vitamin A: 127IU | Vitamin C: 15mg | Calcium: 76mg | Iron: 3mg