Poached Salmon with Chipotle, Tamarind & Maple (Slow Cooker)
It feels a bit criminal putting this here. It is so simple to make, yet completely luxurious to taste. The tang of the tamarind and the smokiness of the chipotle work wonders with the sweet salmon.
Serves 6-8.
Ingredients 14
80 ml rapeseed oil
3 shallots, grated
6 cm ginger, grated
3 cloves, toasted, roughly crushed
1 tbsp cumin seeds, toasted, roughly crushed
2 tsp chipotle powder
1 tsp black peppercorns, toasted, roughly crushed
2 tsp coriander seeds, toasted, roughly crushed
2 tbsp tamarind purée
3 tbsp maple syrup
800 ‒ 1 kg salmon, side, skin on, bones removed
375 ml vegetable stock
To Serve
coconut rice, steamed
stir-fried Asian greens
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Method 6
Set the slow cooker to the sauté function. Add 1 tablespoon of the and, once hot, add the grated and and cook until soft and fragrant, about 5 minutes.
Gently scoop out the mixture into a bowl and combine with the , , , , , , , and the remaining . Whisk, then taste and adjust the seasoning. Gently rub the mixture into the top side of the .
Wipe your slow cooker bowl clean, then line it with baking paper. This makes it easier to remove the fish after cooking, otherwise it will collapse.
Gently lay your piece of in the cooker, tucking the tail in on itself to create an even fillet. Carefully pour the around the sides of the fish so it doesn’t wash the marinade off the top.
Close the lid and cook on low for 2 hours. Check it at the 1 1/2-hour mark. You can actually remove it at any time from the 1-hour mark depending on how you like your cooked. If you like it pink, go for a shorter cooking time. I suggest noting how long it takes the first time you make this recipe so you can get to know your slow cooker.
Serve with coconut rice and Asian greens.
