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Slow Cooker Harissa Salmon Kedgeree

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★★★★

4 from 1 reviews

This Slow Cooker Harissa Salmon Kedgeree is delicately flavoured, packed with interesting textures and tastes great + it cooks in 45 minutes!

It's adapted from a recipe in Slow Cooker Victories by Katrina Meynink.

Ingredients

Scale

To go into the slow cooker -

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 tablespoon coriander seeds, roughly ground (I used a pestle and mortar but a small sized blender/processor would also do a great job)
  • 1 tablespoon cumin seeds, roughly ground (see above)
  • 2-3 teaspoons harissa - mine was 'rose harissa' which has a slightly more subtle flavour but either works fine. Adjust according to the taste and the strength of your brand of harissa.
  • 100g (1/2 cup) basmati rice
  • 95g (1/2 cup) pearl couscous (also known as Israeli couscous)
  • 435ml (1 3/4 cups) vegetable stock
  • 300-400g (10-14oz) skinless salmon fillets (I adjust the amount of salmon that I use depending on the price at the time. The smaller quantity is plenty in my opinion, especially if you add in some hard boiled eggs to bulk it out).

To serve -

  • 2-3 hard boiled eggs, halved
  • 150g (1 cup) frozen peas, defrosted (running under the hot tap in a sieve works perfectly)
  • a small handful of fresh coriander, roughly chopped
  • a few lime segments for squeezing

Instructions

  1. Set the slow cooker to the SAUTÉ function*. Add the oil and, once hot, add the onion, ground coriander seeds and ground cumin seeds. Sauté for about 5 minutes or until the onion is slightly translucent.
  2. Add the harissa, rice and couscous and mix well.
  3. Now add the stock and give everything a good stir.
  4. Turn the slow cooker's heat to LOW and gently place the salmon fillets on top of the rice mixture. Close the lid and cook for 45 minutes or until the salmon is cooked to your liking (45 minutes was perfect for me).
  5. Remove the salmon and flake it into bite-sized pieces.
  6. Stir the peas through the rice mixture and check for seasoning.
  7. Now return the salmon to the rice and garnish with the eggs, fresh coriander and a good squeeze of lime.
  8. Serve with the remaining lime segments.

Notes

If your slow cooker doesn't have a SAUTÉ function -

  • Without the SAUTÉ function, you will need to preheat your slow cooker otherwise the pot will be starting out cold and cooking will take longer to cook. Try pouring boiling or very hot water into the slow cooker and then turning it to HIGH heat while you do the prep and sautéing. The water will help the slow cooker to preheat, then you can pour it out before adding your hot ingredients from the pan.
  • Complete up to the end of step 3 (bringing everything to a boil) in a large frying pan on the hob and then transfer to the preheated slow cooker.

Keywords: slow cooker, midweek, easy, summer

Find it online: https://marmaladeandme.com/slow-cooker-harissa-salmon-kedgeree/