This specialty poached salmon with verjuice (unripe grapes’ juice) comes packed with tenderly cooked potatoes spiked with chilli and herbs. Added with the delicious sweet-and-sour notes of the juice, this dish is simply a winner winter warmer to try at home.
Convenient and versatile, a slow cooker ensures to bring out all the flavour in your food. The extended cooking time allows better distribution of flavours while the lower temperature lessens the chance of burning your food. A slow-cooked meal like this recipe is an excellent choice for a busy or lazy day alike.
Recipe instructions and image are printed with permission from the book “The Healthy Slow Cooker” (RRP $35.00) written by Ross Dobson and photographed by Jeremy Simons. Book is out now and published by Murdoch Books.
- Slow cooker
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Wooden spoon or kitchen spoon
- Serving platter
- 1 tbsp verjuice
- 1 tbsp extra virgin olive oil
- 1 large red chilli, thinly sliced
- 2 spring onions (scallions), thinly sliced at an angle
- 12 baby potatoes
- Large handful mint leaves, thinly sliced
- Handful flat-leaf parsley, finely chopped
- Handful dill, finely chopped
- 4 salmon fillets, about 150–175 g (5½–6 oz) each, skinned and pin-boned
- Lemon wedges, to serve
- Heat your slow cooker to Low. Meanwhile, combine the verjuice, olive oil, chilli, spring onions, potatoes and herbs in a large bowl. Season generously with salt and pepper, then toss together. After a good toss, tip the lot into the bowl of the slow cooker.
- Cover the bowl then cook everything for 6 hours.
- Working quickly to avoid losing too much heat, give it a quick stir, then lay the salmon on top of the potatoes. Cover and cook for another 30 minutes, until the salmon is pale pink and can be easily flaked with a fork.
- Use a slotted spoon to transfer the potatoes and salmon to a large serving platter. Spoon some of the cooking juices over the top and serve with lemon wedges.