Poached Salmon and Caper Cranberry Rice

Cooked some rice in sweated onions, capers, and dried cranberries. I used brown long grain rice so it had almost a wild rice texture. Pretty cool sweet and sour pilaf kind of deal. Good with fish. Salmon was poached in a puree made of blanched tomato, lettuce, fennel, and onion with a splash of raspberry vinegar. There was some brunoise fennel and radish in the liquid I was going to use to garnish but I left it out. I reserved the food matter from the vegetable base for the poaching liquid and made a salsa verde kind of thing with it. Added some chili and vinegar and seasoned it to be a salsa. That will be for something else soon. Sauce is yogurt with mustard, honey and dried dill flower. Garden tomatoes and pickled red onion. Fennel frond and purslane garnish. Salmon skin chips.