When I first bookmarked this recipe, I was apprehensive. I’m not the world’s biggest fish fan at the best of times, and the idea of fish in the slow cooker was troublesome. Fish, cooking all afternoon. Wouldn’t that just make the house stink?
Actually, I could barely smell the fish cooking. Basil, yes, coriander, yes, but not the fish.
The recipe is from Slow Cooking by Anthony Worrall Thomspon, and I haven’t adapted it at all, so I won’t reproduce it verbatim. I’ll just try to describe the method.
- Make a herb marinade with garlic, lemon, chilli, oil, coriander and basil. Marinate the salmon fillets for 30 minutes.
- Cook the salmon and the marinade on low for 3-4 hours in the slow cooker. Just before serving, stir through some more of the soft herbs to boost the colour.
Another really healthy, delicious, slow-cooked meal… and not your typical slow cooker dish.