Poached salmon with chipotle, tamarind and maple

SERVES 6 – 8

80ml rapeseed oil 3 shallots, grated 6cm piece ginger, grated 3 cloves, toasted and roughly crushed 1tbsp cumin seeds, toasted and roughly crushed 2tsp chipotle powder 1tsp black peppercorns, toasted and roughly crushed 2tsp coriander seeds, toasted and roughly crushed 2tbsp tamarind paste 3tbsp maple syrup 800g–1kg side of fresh salmon, skin on, bones removed 375ml good-quality vegetable stock To serve steamed coconut rice stir-fried Asian greens

Set the slow cooker to the sauté function. Add 1tbsp of the oil and, once hot, add the shallot and ginger and cook for around 5 minutes until soft and fragrant,. Gently scoop out the mixture into a bowl and combine with the spices, tamarind and maple syrup and remaining oil. Whisk, then taste and adjust the seasoning. Gently rub the mixture into the top side of the salmon.

Wipe the slow cooker bowl clean, then line with baking paper. This makes it easier to remove the fish after cooking, otherwise it will collapse. Gently lay your piece of salmon in the cooker, tucking the tail in on itself to create an even fillet. Carefully pour the stock around the sides of the fish so that it doesn’t wash the marinade off the top. Close the lid and cook on low for 2 hours. For smaller pieces, check at the 11/2-hour mark, to see if cooked to your liking. Serve alongside coconut rice and Asian greens.

Cook's Note

You can remove the salmon at any time from the 1-hour mark depending on how you like it cooked. If you like it pink, go for a shorter cooking time.