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Method Prep:20min › Cook:1hr › Extra time:45min › Ready in:2hr5min
Sweat the mushrooms, onion and red pepper in a pan for a couple of minutes in the butter. Put these ingredients into the slow cooker along with the vegetable stock and chilli powder and cook for 30 minutes on high.
Add the rice to the slow cooker, stir and cook for further 15 minutes. Meanwhile, mix the soy sauce, lime juice and garlic in a small bowl and lay the salmon in the sauce, top side down, and leave for 15 minutes.
Once marinated for 15 minutes, pour the sauce into the slow cooker and lay the salmon on top to steam. Cook for a further 1 hour.
I was a bit unsure how well this would work but it was great, only thing I would watch is the quantity of chilli powder. I have hot chilli powder and 1 teaspoon was to much (and I like my food hot) I will do this again with half as much chilli powder. - 27 Apr 2014