Prep 20 mins
Cook 3 hrs
From the cookbook "making the most of your slow cooker" I am saving it here for safe keeping as this book is from the local library. I would also like to try this with chicken fillets as they are cheaper and also have a mild flavour, though the cooking time would need to be more.
- 1 tablespoon oil
- 1 onion, finely chopped
- 2 fresh green chilies, seeded and finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon grated gingerroot
- 3⁄4 cup coconut milk
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 4 salmon steaks (of similar weight, length and thickness)
- 2 teaspoons chili powder
- 1⁄2 teaspoon turmeric
- 1 tablespoon white wine vinegar
- 1 pinch salt
- fresh coriander (to garnish, cilantro)
- Heat the oil in a frypan and cook the onion, chiilies, garlic and ginger. Fry for 5-6 minutes or until soft. Place into a food processor with the coconut milk and blend until smooth. Add to the croc pot.
- Add 1 teaspoon of cumin, all the ground coriander and remaining coconut milk to the croc pot. Cook on high for 1 1/2 hours.
- Add the salmon steaks in a single layer on a ceramic/glass plate. In a ceramic/glass bowl combine the remainig 1 teaspoon of cumin, the chilli powder, tumeric, vinegar and salt and stir to make a paste. Rub the mixture over the salmon steaks and marinate while the sauce cooks.
- Add the marinated salmon steaks to the sauce (in a single layer). Spoon some of the sauce over the steaks to keep them moist.
- Reduce the heat and cook for a further 45 minutes - 1 hour or until the salmon is opaque and tender.
- Transfer to a serving plate and serve with steamed jasmine rice and garnish with coriander.