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.
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.