Fruit Rice with Poached Salmon. It makes a perfect weeknight dinner meal. To Plate: While the fish is cooking, place rice salad on plate and drizzle with lemon sauce. Put poached fish on rice salad when its done being poached.

Poached Salmon with Caper and Lemon Sauce. Place salmon steaks in oven proof pan. Add remaining ingredients. greased side down. You can cook Fruit Rice with Poached Salmon using 7 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Fruit Rice with Poached Salmon

1. Prepare 2 portions of Salmon Steaks.
2. It's 1 cup of Basmati Rice.
3. You need 1 of medium Green Apple.
4. Prepare 2 of Satsuma Oranges.
5. You need 2 of small Pears.
6. You need of Black Pepper.
7. It's of 1 microwave Rice Steamer.

Add minced garlic and the zest of one lemon on top of the salmon, along with some salt and pepper. Bring to a boil, then turn heat to low, cover and simmer for about five minutes. To serve, place salmon fillets atop basmati rice in the center of plate and surround with a generous portion of lemon caper cream and asparagus. While cooking, make sure to take a large spoon to scoop the poaching liquid all over the salmon to help it cook through and look consistent.

Fruit Rice with Poached Salmon step by step

1. Wash Salmon of any scales. Place in a deep fry pan. Add enough water to almost cover the steaks and start to poach, with a little Black Pepper and Salt..
2. Rinse the Basmati rice under running water to remove excess starch. Place into a microwave steamer, if you have one, or a medium saucepan, if not..
3. Peel Oranges, pull apart segments and remove any pips. Dice into small pieces, add to steamer or pot. (If using a pot, you will need to cook the rice for about 10-15 minutes until rice is fluffy and water is absorbed.).
4. Wash Pears, slice into 4 sections and remove core and stalks. Then dice into small pieces and add to steamer..
5. Wash Apple, cut into 4 sections, remove core and stalk. Dice into small pieces and add to steamer..
6. Stir the fruits into the rice, then cover with boiling water. Microwave for 6 minutes..
7. Meanwhile, turn over Salmon gently so the other side can poach..
8. Remove steamer from the microwave, stir well and return to cook for another 6 minutes, until rice is fluffy and water is absorbed..
9. Drain Salmon and put on a plate. Drain any liquid from the rice and add. This rice can also be eaten cold, as an accompanying dish to cold meats. Please post pictures if you try this!.

When the salmon is nearly done, go back to the rice and sauce, to reheat and finish before plating. Remove salmon carefully with a fish spatula or large slotted spoon. Serve with fresh dill and lemon wedges. Salmon has a versatile personality; it can be baked, soaked, grilled, blackened, or poached. Combine rice, scallions, and radishes, and mix until completely combined.