Eat Azeroth: Poached Sunscale Salmon

It’s been a while since I did a WoW-related recipe post, hasn’t it? My last one was pretty easy, since it translated directly to what could be found in the supermarket. This one is along the same lines — Poached Sunscale Salmon! Like last time, I’ve taken some license in what sort of species would be considered “Sunscale” salmon hereabouts. I’m going to work with the idea that despite there being many varieties of salmon, they all basically cook up the same and even a fictional species probably would look pretty much like what we have here. That being said, I have a sneaking suspicion that Sunscale would probably be a Pacific species while Whitescale would probably be Atlantic. Either way, you’re going to need a cooking skill level of 250 and some raw salmon. If you were a digital character, you’d have to go and learn this recipe from a band of opportunistic desert goblins. Luckily, we have internets instead, which are more far convenient and don’t smell as strongly of gunpowder and kodo dung.


Poached salmon with broccoli and a side of jasmine rice. Adapted and tweaked from AR’s Poached Salmon II Recipe. Fast and easy to make, as befits something that might be cooked on a portable skillet over a campfire just prior to engaging in a raid encounter with deranged orc warchiefs. Nobody should mêlée on an empty stomach!


The ingredients list! You’ll want 1/2 cup dry white wine, 1/2 cup water, 2 pounds of salmon fillets cut into 4 pieces, 2 tablespoons of softened butter, 1 teaspoon dried parsley, 1/2 teaspoon dried tarragon, 1 and 1/2 teaspoons chopped garlic, salt and pepper to taste.


Start by heating your wine and water over medium high heat in your skillet for about 5 minutes. If you don’t have any water or wine available, ask the mage. They can conjure you the water and can usually be persuaded to part with some of their alcoholic stash with minimal physical coercion.


Prepare your salmon pieces by dividing the big fillet into four pieces like the two to the right. I then split open those pieces down the middle to make thinner steaks like the ones on the left.


Gently place your salmon in the poaching liquid and dot them with butter.


Sprinkle the fish with dried parsley, tarragon, garlic, salt and pepper. Bring the liquid to a slow boil, then reduce the heat to medium and poach until the salmon looks firm. If you don’t have any seasoning plants on hand, ask the party’s herbalist. This will usually be the druid over in the corner trying to surreptitiously get in a few hits of “medicinal herb” to help him relax before the fight.


Your meal should be ready in about 10 to 15 minutes. I usually start a pot of rice and some veggies in the steamer while the fish is cooking, so they’ll both be ready to plate at around the same time. Serve warm. Follow up with a helping of sweet, sweet lootz.

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