Chili-Orange Poached Salmon with Avocado Rice and Fried Tortillas

4 each Chili-Orange Poached Salmon
4 cups Avocado Rice
Fried Tortilla Strips for Garnish (optional)

For the Assembly
In four large dinner bowls place the avocado rice in the center of the plate using a ring mold. Place the salmon directly on top of the avocado rice. Ladle the pureed chili orange poaching liquid around the rice and place the fried tortilla strips on top of the salmon.

For the Chili-Orange Poached Salmon
2 each Ancho Chilis, stem and seeds removed, lightly toasted
32 ounces Orange Juice
1 each Jalapeno Chili, stem removed and sliced
10 each Cilantro leaves
2 ounces Sugar
1 teaspoon Ground Cumin
1 tablespoon Salt
4 each Salmon Filets, cut into square blocks, 3-5 ounces each
Salt to taste
Lime juice to taste

Method
Preheat oven to 350 degrees. Place the ancho chilis onto a sheet pan and toast for 2-3 minutes or until the skin becomes slightly crisp. Place all ingredients, except for the salmon into a sauce pan. Allow the liquid to just start to simmer and remove from the heat. Carefully place the salmon into the poaching liquid and make sure that the salmon is completely covered. Allow to poach for 10-15 minutes or until a medium rare to medium degree of doneness is reached. This depends on the thickness of the salmon and it may be necessary to place the sauce pan back onto the heat for a few minutes. Remove the salmon for assembly and keep hot. Place the poaching liquid into a blender. Puree until smooth and strain through a fine mesh sieve. Season with salt and lime juice to taste.

For the Avocado Rice
1 ½ cups White Rice
3 cups Chicken Stock or Vegetable Stock or Water
Salt to taste
1 ounce Canola Oil
1 each Red onion, small diced
1 teaspoon Ground Cumin
½ cup Chicken Stock, Vegetable Stock, or Water
2 each Avocado, skin and pit removed, small diced
2 each Limes, juiced
Salt to taste

Method
Place the rice into a sauce pan, add the chicken stock and season with salt. Bring to a boil and reduce the heat to low. Allow to cook for 6-10 minutes or until the liquid is gone and the rice is tender. Remove the rice from the sauce pan, place on a cookie sheet or sheet pan, into the refrigerator allowing it to completely cool. In a sauté pan over medium heat add the canola oil. Saute the diced red onions for one minute and add the ground cumin. Add the Chicken stock and bring to a boil. Add the avocado and add the cooked rice back into the pan. Bring the rice up to temperature and season with salt and lime juice to taste. Reserve hot for assembly. The rice should be dry enough to be molded but as moist as possible.