Poached Salmon and Wild Blueberry Crème Fraiche

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Serves: 4-6

Poached Salmon and Wild Blueberry Crème Fraiche Picture


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.

Wild Blue is Good for You!