I cooked this for 45 minutes and it’s the perfect balance between cooking the grains and not overcooking the fish. I suggest trying this with your slow cooker and adapting the cooking time accordingly. When I tried for pinker fish, the rice still had too much bite, as did the onion, so for me, 45 minutes kept everything in balance.
It’s the ultimate shove-in-and-forget dish while you find the wine and the remote.
Serves 2-3.
Ingredients 11
1 tbsp olive oil
1 onion, finely chopped
1 tbsp coriander seeds, roughly ground
1 tsp cumin seeds, toasted, roughly ground
2 tsp rose harissa
100 g basmati rice
95 g Israeli couscous
435 ml vegetable stock
400 g salmon fillets, skinless
To Serve
coriander leaves (cilantro), roughly chopped
salt, to season
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Method 5
Set the slow cooker to the sauté function. Add the and, once hot, add the , ground and toasted . Sauté for 3–5 minutes, or until the onion has started to soften.
Add the , and , and cook for another 30–60 seconds. You want the grains coated in the mixture, as if you were cooking a risotto.
Add the and give everything a good stir. Turn the heat to low, gently place the on top, close the lid and cook for 45 minutes.
Check the at the 35–40-minute mark. If it is too pink for you, continue to cook, checking on it every 1–2 minutes until cooked to your liking.
Scatter over the coriander, season, and serve.
