Poached Salmon and Wild Blueberry Crème Fraiche

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.