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Cider-poached salmon, grape and brown rice salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Apple cider poached salmon with grape and brown rice salad, perfect for guests.
Ingredients:
  • Pinch of sugar
  • 300.00 gm brown medium-grain rice
  • 500ml apple cider
  • 1 tsp whole black peppercorns
  • 2 dried bay leaves
  • 4cm piece fresh ginger, peeled, thickly sliced
  • 3 sprigs fresh thyme
  • 4 x 200g boneless salmon fillets, skin on
  • 1 small Granny Smith apple, halved, cored, thinly sliced
  • 2 baby fennel, trimmed, very thinly sliced (fronds reserved)
  • 250g green seedless grapes, halved
  • 40.00 ml finely chopped fresh chives
  • 80g baby rocket
  • 125.00 ml apple cider vinegar
  • 75.08 gm extra virgin olive oil
  • 20.00 ml chopped fresh dill
  • 11.80 gm wholegrain mustard
Instructions:
  • Prepare the rice according to the package instructions. Rinse under cold water, drain thoroughly, and let cool.
  • In a large, deep frying pan over high heat, combine cider, 2 cups of water, peppercorns, bay leaves, ginger, and thyme. Bring to a boil, then reduce heat to low. Add salmon, cover, and simmer gently for 8 to 10 minutes for medium doneness. Using a spatula, carefully transfer the cooked salmon to a plate, discarding the poaching liquid.
  • Combine vinegar, oil, dill, mustard, and sugar in a jug and whisk until well blended.
  • Combine apple, rice, fennel, grape, and chives in a large bowl. Drizzle with half of the dressing and season generously. Mix well. Transfer the rice mixture and rocket to a serving plate. Flake the salmon, remove the skin, and place on top of the rice. Drizzle with the remaining dressing and garnish with the reserved fennel fronds. Serve and enjoy.

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