Perry-poached salmon, pear and brown rice salad


Preparation and Cooking Time:  35mins
Serves:  6



  • 1 1/2 cups brown medium-grain rice
  • 500ml Perry, we recommend the ‘Mysterious One‘ by Paracombe Premium Perry
  • 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
  • 1 medium Beurre Bosc Pear, halved, cored, thinly sliced
  • 2 baby fennel, trimmed, very thinly sliced (fronds reserved)
  • 2 tablespoons finely chopped fresh chives
  • 80g baby rocket



  1. Cook rice following packet directions.  Refresh under cold water.  Drain well.  Cool.
  2. Meanwhile, place Perry, 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, pear 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.


Recipe adapted from