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Cider-poached salmon, grape and brown rice salad

  • 0:15 Prep
  • 0:20 Cook
  • 6 Servings


  • 1 1/2 cups brown medium-grain rice
  • 500ml apple cider
  • 1 teaspoon 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
  • 2 tablespoons finely chopped fresh chives
  • 80g baby rocket


  • 1/2 cup apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons wholegrain mustard
  • Pinch of sugar


  • 1
    Cook rice following packet directions. Refresh under cold water. Drain well. Cool.
  • 2
    Meanwhile, place cider, 2 cups 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
    Make Dressing: Whisk vinegar, oil, dill, mustard and sugar together in a jug.
  • 4
    Place apple, rice, fennel, grape and chives in a large bowl. Drizzle with 1/2 the dressing. Season well. Toss to combine. Arrange rice mixture and rocket on a serving plate. Flake salmon, discarding skin, and place on top of rice. Drizzle with remaining dressing. Sprinkle with reserved fennel fronds. Serve.

Source: taste.com.au


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