Slow Cooker Salmon Risotto

Fish meal are always well received by my little family. We love a variety of fish but the one we always come back to is salmon. Salmon is a very nutrient dense fish that contain a high amount of vitamins and minerals. Plus it’s a great source of protein and healthy fats.

As always I’ve been back in the kitchen experimenting with flavours and foods. Normally I will make a risotto on the hob. Recently I decided to try a leek and bacon risotto in the slow cooker. The results were so flavoursome that I thought I would try it again with fish and not meat. Again the meal was really yummy and I had to share this recipe with you.

Do your family love fish and if so, what’s your favourite? Let me know in the comments below and please don’t forget to like and follow me.

Equipment

• Sharp knife
• Chopping board
• Colander
• Slow cooker
• Teaspoon
• Stirring or wooden spoon
• Serving spoon

Ingredients

• Salmon x 2 fillets
• Leek x 1
• Garlic x 2 cloves
• Courgette x 1
• Brown rice x 300g
• Tomatoes x 1 400g tin
• Bone broth or chicken stock x 900mls
• Miso paste, tamari or soy sauce x 2 tsp
• Tomato pasta x 2 tbsps
• Unsalted butter x 1 knob
• Salt and pepper to taste
• Fresh rosemary x 4 sprigs
• Dried mixed herbs
• Spinach x 2 handfuls
• Parmesan or strong cheddar x 1 handful (optional)

Method

• Wash the rice through the colander under cold water.
• Put the washed rice into the slow cooker pot.
• Pour over the bone broth or chicken stock.
• Add in the butter and the miso paste, tamari or soy sauce.
• Peel and slice the courgette and add this to the slow cooker pot.
• Remove the top and bottom from the leek.
• Slice the leek and add this to the slow cooker pot.
• Remove the skin from the garlic and slice it.
• Put this into the slow cooker pot as well.
• Add in the sprigs of rosemary too.
• Put the lid on the pot and cook for 2 hours on high.
• Once all the broth or stock has disappeared the rice will be cooked.
• It may take less time to cook, depending on the slow cooker pot, so check it after 1 and a 1/2 hours.
• Remove the lid and give it a stir.
• If there is liquid still in the pot pop the lid back on and leave for another 30 minutes or so.
• Turn the salmon over. flesh side down, on the chopping board and remove the skin.
• Put one hand on top of the salmon and the hold the knife in the other hand.
• Carefully slice between the flesh and the skin removing it as you go.
• Cut into chunks and set the fish aside.
• Repeat the process for the other pieces of salmon.
• Remove the lid again and place the salmon into the pot.
• Let it cook for another 30 minutes or so or until the salmon stars to flake away from itself.
• Once everything is cooked add in the spinach and cheese (optional).
• Stir these ingredients into the rice.
• Finally, serve and enjoy.

Slow Cooker Salmon Risotto was so good and there were no complaints from my little family. We all enjoyed this meal and it was very easy to prepare and cook. Sadly this dinner cannot be frozen and I would suggest eating the leftovers the next day as well. When rice is frozen it can produce germs that aren’t good for the gut. That’s why it’s always good to make enough for that meal and possibly the next day too. However you decide to eat this dish, as always, please enjoy. Thank you xxx