Mother’s Day Brunch Recipe: Poached Salmon and Wild Blueberry Crème Fraiche


Wild Blueberry Poached Salmon

During the summers of my grade-school years, my mom would send me to stay with my Grandparents in Brooklyn. I loved being there. I got to be an only child for a few months and had my Grandmother all to myself. My fondest childhood memories are of those summers.

My Grandmother and I had a daily routine and we stuck by it, for the most part. I would wake up and crawl into her bed where we both patiently waited for Grandpa to bring us breakfast. We ate breakfast in bed every morning and it was always the same: ½ of a perfectly sectioned grapefruit (served with a demitasse spoon) and a very watered down (but perfectly sweetened) espresso. Yes, my relationship with coffee started at a very young age.

Grandma never learned to drive so we walked everywhere. After breakfast we would head out to the food market or go on errands. Afterwards I would play outside, she would watch her “stories” on TV, and at 5 pm dinner preparation would begin. I remember the glorious smells that would come from that small apartment kitchen!

Dinner usually involved some sort of fish. At that time whiting and flounder were fresh and readily available so they were always on the menu a few times each week. My Grandmother made the most amazing whiting salad. It was a simple dish using cold poached whiting tossed with garlic, salt, fresh lemon and a sprinkle of parsley.

That whiting salad sparked my love for cold fish. It may be in my head or just my taste buds, but all cold fish takes me back to that whiting salad. I often make an extra fillet of fish for dinner just to eat it cold the next day for lunch.

Nowadays my mother has taken the reins from my Grandmother. Because fresh whiting is hard to come by, she has quite masterfully perfected poached salmon. It’s become a new family favorite and our go-to Sunday brunch or special occasion dish. This year I will be making it for her on Mother’s Day.

If you’ve never tried poaching fish, you must! It’s so simple to make and doesn’t leave the house smelling fishy or a mess to clean up. It’s also a dish that pairs well with a creamy dipping sauce.

For my sauce I combined antioxidant-rich Wild Blueberries with creamy crème fraiche, shallots, and fresh herbs. The tangy flavor really brightens up the salmon, providing both gorgeous color and creamy texture, with just a hint of sweet. The perfect combination in my book!

Wild Blueberry Sauce

I think the Wild Blueberry Crème Fraiche sauce really makes this dish! It’s a delicious and unique way to balance the intense flavor of Wild Blueberries and the delicate nature of any poached fish. This cold poached salmon is perfect for Mother’s Day brunch and would be lovely paired with steamed asparagus and roasted potato wedges. I suggest dipping the potatoes into the Wild Blueberry sauce as well!

Poached Salmon

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Poached Salmon and Wild Blueberry Crème Fraiche

For the Salmon

2 pounds fresh salmon filets

1 cup dry white wine (I used Sauvignon Blanc)

1 cup cold water

1 large shallot, sliced thinly

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

2 Tablespoons fresh herbs (dill, tarragon, parsley, etc.), chopped


For the Dressing

1 cup crème fraîche

¼ cup frozen Wild Blueberries, thawed (plus more for garnish)

1 Tablespoon white Balsamic vinegar

Juice from ½ lemon

½ teaspoon Dijon mustard

2 small shallots, chopped

2 Tablespoons fresh herbs (use what you used on salmon), chopped

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

Sliced lemon for garnish

Season salmon fillets with salt and pepper. Pour the wine, water, shallots, herbs, and salt into a large skillet and bring to a simmer over medium heat. Reduce the heat to low and let cook for about 2-3 minutes or until the shallots are tender. Place the salmon filets (skin side down) into the poaching liquid. Cook uncovered for 4-8 minutes, depending on the salmon thickness and your desired done-ness. I like mine cooked all the way through so I keep it in there for a while. Try not to overcook it! Transfer the salmon fillets to a large baking sheet or plate and cool to room temperature. Then cover and refrigerate for at least 4 hours or overnight.

For the dressing: Thaw ¼ cup frozen Wild Blueberries. Combine the crème fraiche, Wild Blueberries, fresh lemon juice, vinegar, mustard, half the chopped shallots, salt and pepper in a food processor. Pulse the mixture until it is well blended and sauce-like. Transfer sauce to a small bowl and stir in the remaining shallots and fresh herbs. Taste and adjust seasoning, adding more lemon, salt or pepper.

When ready to serve, arrange salmon filets on a large platter decorated with sliced lemons. Serve with Wild Blueberry sauce drizzled on top or on the side for dipping.

About the Author

Danielle Omar is a registered dietitian, clean-eating coach, teacher and cookbook author. She is a passionate food and nutrition educator and founded Danielle Omar Nutrition to support busy men and women on their journey to becoming their healthiest self. An avid cook, she also enjoys sharing plant-based recipes and nutrition strategies on her Food Confidence blog.

Danielle has a Master’s degree in Nutrition and has been teaching nutrition at the college level for over 10 years. She has contributed to local and national media outlets such as The Washingtonian, The Washington Post, The New York Times, Shape Magazine, and Women’s Health Magazine. Through her private nutrition practice, media work, and group programs, Danielle has successfully motivated hundreds of busy professionals and families to eat confidently and live a healthy life.

3 thoughts on “Mother’s Day Brunch Recipe: Poached Salmon and Wild Blueberry Crème Fraiche

  1. Jessica @ Nutritioulicious

    I love everything about this post: the story, the memories, the recipe. I love poached salmon and for a long time it was the only way I could get my husband to eat salmon at all (he’s branched out now thankfully!). I often serve it with a yogurt-based herb sauce, but your wild blueberry creme fraiche sounds and looks unbelievable. Can’t wait to try it! Happy Mother’s Day!

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