Salmon, poached in apple cider and laid on fibre-rich brown rice with avocado and heart-healing pumpkin seeds, makes for a deliciously healthy mid-week meal. Recipe compliments of B-WELL.
Ingredients
For the dressing:
- ⅓ cup B-well extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 2 Tbsp fresh dill, chopped
- 2 tsp wholegrain mustard
- Pinch of sugar
For the salmon and salad:
- 1 ½ cups brown medium-grain rice
- 4 x 200g boneless salmon fillets, skin on
- 2 Onions, finely sliced
- 500ml apple cider
- 1 tsp whole black peppercorns
- 2 dried bay leaves
- 4cm piece fresh ginger, peeled, thickly sliced
- 4 sprigs of fresh dill
- 2 Tbsp honey
- 2 baby fennels, trimmed, very thinly sliced (fronds reserved)
- 4 tbsp finely chopped fresh chives
- 120g baby spinach
- 2 small ripe avocados
- ¼ cup pumpkin seeds
Method
- Cook rice following packet directions. Refresh under cold water. Drain well and set aside to cool.
- Meanwhile, place cider, honey, 2 cups water, peppercorns, bay leaves, ginger and springs of dill in a large, deep frying pan over high heat and bring to the boil. Reduce heat to low then add salmon.
- Cover with lid and simmer gently for 8 to 10 minutes for medium- or until cooked to your liking.
- Remove from heat, then using a spatula, carefully lift salmon from liquid and transfer to a plate. Discard poaching liquid.
- Make Dressing: Whisk vinegar, oil, dill, mustard and sugar together in a jug or shake up in a jar.
- Place rice, fennel, avocado slices 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 and the pumpkin seeds.
- Serve and enjoy this fresh, tasty and hearty delicacy.
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