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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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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. Ingredients:
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) |
Directions:
1. 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.
2. 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.
3. 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.
4. Add the marinated salmon steaks to the sauce (in a single layer). Spoon some of the sauce over the steaks to keep them moist.
5. Reduce the heat and cook for a further 45 minutes - 1 hour or until the salmon is opaque and tender.
6. Transfer to a serving plate and serve with steamed jasmine rice and garnish with coriander.
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