I debated about what to call this dish. It's not exactly Kedgeree but nor is it Biryani. 'Salmon and Rice' sounds, well, dull and there lies my problem. Are you feeling my pain? There was a moment when I nearly went for Slow Cooker Salmon and Fancy Rice but then that sounded weird and fussy and this ABSOLUTELY is NOT a weird dish or a fussy dish. So in the end, I returned to Slow Cooker Harissa Salmon Kedgeree; it's the closest description and hopefully, once you've cooked this, you won't give two hoots what it's called - you'll just want to make it again and again.
The rice is mixed with some pearl couscous and lightly spiced sautéed onions before being flavoured with a generous amount of harissa. The salmon is laid on top of the uncooked rice mixture and cooks perfectly at the same time. A handful of defrosted peas, a couple of hard-boiled eggs, a sprinkling of fresh coriander and a squeeze of lime and dinner is served.
What's so special about this Slow Cooker dish?
Most importantly, it's delicious and easy but also it breaks the pattern of only using the slow cooker in the depths of winter for cosy casseroles and steaming stews. And, this is a 45 minute slow cooker dish which means you don't even have to be organised first thing in the morning to conjure up dinner in the slow cooker the same evening. This is the slow cooker that I have and love - it is combined with an Instant Pot which is useful.
What ingredients do you need for this Slow Cooker Kedgeree?
to go into the slow cooker -
- an onion - chopped finely
- coriander seeds and cumin seeds - roughly ground. I used a pestle and mortar but a small sized blender/processor would also do a great job
- harissa - mine was 'rose harissa' which has a slightly more subtle flavour but either works fine
- basmati rice
- pearl couscous - also known as Israeli couscous
- vegetable stock
- skinless salmon fillets - I use between 300-400g (10-14oz), depending on the price at the time. The smaller quantity is plenty in my opinion, especially if you add in some hardboiled eggs to bulk it out.
to serve -
- 2-3 hardboiled eggs
- defrosted frozen peas
- a small handful of fresh coriander, roughly chopped
- a few lime segments for squeezing
Why you'll love this Slow Cooker Harissa Salmon Kedgeree
- This is an easy, tasty dinner that takes care of itself in the slow cooker.
- The flavours are subtle but also feel sophisticated, especially with the squeeze of lime at the end.
- Combining the pearl couscous with the rice makes the texture really interesting, especially with the sautéed onion.
- The colours are pretty with the salmon pink against the harissa rice and the
- garnish of fresh coriander.
- Leftovers work really well - Hella was out last night, so I dined on leftovers from the night before. Tonight I'm out, so she will have the final portion.
This is a new favourite dish for me and I hope for you too. Maybe it's time to pull your slow cooker out of the cupboard for a bit of a summer holiday?
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