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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.”
READY IN:
3hrs 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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