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Ingredients
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1 1/2 cups brown medium-grain rice
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500ml apple cider
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1 teaspoon whole black peppercorns
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2 dried bay leaves
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4cm piece fresh ginger, peeled, thickly sliced
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3 sprigs fresh thyme
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4 x 200g boneless salmon fillets, skin on
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1 small Granny Smith apple, halved, cored, thinly sliced
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2 baby fennel, trimmed, very thinly sliced (fronds reserved)
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250g green seedless grapes, halved
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2 tablespoons finely chopped fresh chives
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80g baby rocket
Dressing
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1/2 cup apple cider vinegar
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1/3 cup extra virgin olive oil
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1 tablespoon chopped fresh dill
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2 teaspoons wholegrain mustard
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Pinch of sugar
Method
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1Cook rice following packet directions. Refresh under cold water. Drain well. Cool.
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2Meanwhile, 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.
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3Make Dressing: Whisk vinegar, oil, dill, mustard and sugar together in a jug.
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4Place 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
