Thank you for your support at the Twizel Salmon & Wine Festival on the 24th of February - we had a blast and we'll see you there next year!

Cider-Poached Salmon, Grape & Rice Salad

cider poached salmon with grape and rice salad



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



  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


To order salmon for this recipe, click here!