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.
Wild Blue is Good for You!