Poached Salmon with Creamy Rice and White Sauce

I love salmon, although it is a quite oily fish, every time we cook it, we end up eating quite a lot of it.  So break it down to smaller portions, poaching rather than pan frying, is the way that we can try to be a bit more cautious with what we eat.

We have 2 big pieces of Atlantic salmon cutlets, around 700g.  More salmon pieces can be used in the similar quantity of poaching liquid.

To prepare the poaching liquid, I put:
1 cup vegetable stock
1 cup white wine
2 tbsp white wine vinegar
3 bay leaves
7-8 whole black pepper
1 onion
1 lemon (without skin)
salt
parsley stems
and enough water to cover the fish.

Bring the poaching liquid to boil and then reduce the heat, poach the salmon in the lowest heat, for around 15-20 minutes, you shouldn't be able to see the liquid simmer.  Once cooked, take the salmon out and break it down into chunks, take out of all the bones.

Creamy rice:
2 cup chicken stock
2 long grain rice (jasmine or basmati)
1 cup risoni
1 cup milk
salt and pepper to taste
grated parmesan cheese
Olive oil

Heat up olive oil in the sauce pan to cook rice, then add rice and risoni, stir till a bit fragrant and rice change a bit of colour.  Add warm stock, slowly and keep stirring.  Add warm milk, and salt and pepper.  The process is a bit like making risotto, add a bit more stock than 2 cup depending on the rice.   When almost cooked, add parmesan cheese and take the sauce pan off stove, close lid and let it sit for 10 minutes.

White sauce:
A bit of something to add to salmon and rice, so it's not too dry.  Just reduce some of the poaching liquid (it's already quite flavoursome) and add a bit of butter and cream.

My children are very fussy eaters and they are happy with this subtle flavoured dish.