Recipes and Links

Poached Salmon with Blueberry Basil Sauce


1 pound salmon fillet cut into 4 portions and poached*

1 tsp Flying Olive's Basil Extra Virgin Olive Oil

1 tsp onion powder

2 Tbsp chopped fresh basil leaves

2 Tbsp honey

2 Tbsp Flying Olive's Blueberry Balsamic Vinegar

1 pkg (5 to 6 ounces) fresh blueberries


In small skillet, heat olive oil over low-medium heat. Add onion powder and heat 1min, being careful not to burn! Stir in basil, honey and vinegar. Simmer for 5-6 minutes stirring until mixture thickens. Stir in blueberries and simmer for 1 minute. Pour into a bowl and cool. Place 1/3 cup sauce on each plate. Top with poached salmon. Spoon additional sauce over salmon

*How to poach salmon:


1 pound salmon 1/2 cup each water & dry white wine

1/2 lemon sliced

1 bay leaf

1/2 stem fresh basil, chopped


Preheat oven to 350 degrees. Gently wash fish to check for bones & scales. Air dry. Combine water, wine, half of lemon slices, bay leaf & fresh basil. Let simmer 10 minutes. Place fish in pan, pour over poaching liquid. Cover with aluminum foil. Place in oven for 10-15 minutes depending on thickness of salmon.  Baste ½ way through. Remove when fish is opaque and flakes easily with a fork. Baste once more when removed from oven. Follow use of sauce above.

Submitted by Barb L.