Cider-Poached Salmon, Grape & Rice Salad

 

Ingredients:

1 ½ C brown medium-grain rice

500ml cider

1 t whole black peppercorns

2 dried bay leaves

4cm piece fresh ginger, peeled, thickly sliced

3 sprigs fresh thyme

800g boneless salmon fillet, 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

2 spring onions, finely sliced

80g baby rocket

½ C apple cider vinegar

1/3 C extra virgin olive oil

1 T chopped fresh dill

2 t wholegrain mustard

Pinch of sugar

 

Method:

1. Cook rice following packet directions. Refresh under cold water. Drain well. Cool.
2. Meanwhile, place cider, 2 C water, peppercorns, bay leaves, ginger and thyme in a large, deep, frying pan over high heat. Bring to the boil. Reduce heat to low. Add salmon. Cover. Simmer gently for 8 to 10 minutes, for medium, or until cooked to your liking. Remove from heat. Using a spatula, carefully lift salmon from liquid and transfer to a plate. Discard poaching liquid.
3. Whisk vinegar, oil, dill, mustard and sugar together in a jug.
4. Place apple, rice, fennel, grapes, spring onions and rocket in a large bowl. Drizzle with ½ the dressing. Season well and toss to combine. Arrange on a serving plate. Flake salmon, discarding skin, and place on top of rice. Drizzle with remaining dressing. Sprinkle with reserved fennel fronds to serve.

 

Serves 4.

Recipe adapted from taste.com.au

 

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