Poached Salmon with Crisp Vegetables and Rice
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Poached Salmon with Crisp Vegetables and Rice

  • 4
  • 15 minutes
  • 10-15 minutes

85g mange tout

85g baby sweetcorn

200g green beans

2 medium carrots, peeled

4 x115g salmon pieces

2tbsp olive oil

1 tbsp vinegar

Dash vinegar, for the cooking water

Aldi Basmati microwavable rice



Place a medium saucepan on the stove just over half fill with water and add a pinch or two of salt.

Meanwhile, cut the mange tout in half.

Cut the carrots into small pieces similar size top the mange tout, then repeat the same with the beans.

Place the vegetables into the cold water, and then bring to the boil.

Warm the rice in the microwave and keep warm.

Make the vinaigrette by whisking the oil with the vinegar and a little salt and pepper.

Once the veg are boiling, strain straight away, keeping the water boiling, then add a dash of vinegar.

Drop the salmon fillets in and simmer for 5 minutes.

Whilst the salmon is cooking, heat a wok or frying pan with 2 tbsp olive oil, then add the veg.

Cook the veg for 4-6 minutes, stirring occasionally, to brown slightly.

The salmon and the veg will be ready at the same time.

Stir the warm rice into the vegetables along with the 2 tbsp oil and the 1 tbsp vinegar, mix well.

Season with salt and pepper.

Serve the rice and veg into a bowl or plate, then lift out the cooked salmon and place on top. Easy.


Aldi have several very good vinaigrettes if you feel you want to use a readymade variety.

Use the water you cook the vegetables in to poach the salmon.
If you cut all the
vegetables to roughly the same size and thickness, they will cook evenly.

Any vegetables will work here.

Slightly pre cooking the vegetables, will make them softer to eat, without the raw texture sometimes associated with stir fries.