6 spring onions
25 g (1 oz) parsley
25 g (1 oz) coriander
grated rind and juice of 1 lemon
4 tablespoons olive oil
2 teaspoon cumin seeds, roughly crushed
500 g (1 lb) thick-end salmon fillet no longer than 18 cm (7 inches), skinned
250 ml (8 fl oz) fish stock
6 tablespoons mayonnaise
125 g (4 oz) mixed salad leaves
salt and pepper


1.Preheat the slow cooker if necessary. Finely chop the spring onions and herbs with a large knife, or in a food processor if you have one.
2.Mix with the lemon rind and juice, the oil, cumin and a little salt and pepper.
3.Rinse the salmon with cold water, drain well and put on a long piece of foil the width of the salmon.
4. Press half the herb mixture over both sides of the salmon then use the foil to lower the fish into the slow cooker pot.
5.Bring the stock to the boil in a small saucepan, pour over the salmon and tuck the ends of the foil down if needed.
6.Cover with the lid and cook on low for 154-24 hours or until the fish flakes into opaque pieces when pressed in the centre with a knife.
7.Lift the salmon out of the slow cooker pot using the foil and transfer to a plate. Mix the remaining herb mixture with the mayonnaise. Arrange the salad leaves on 4 plates.
8. Cut the salmon into 4 pieces and place on the salad. Serve with spoonfuls of the herb mayonnaise.
9.FOR CLASSIC POACHED SALMON, omit the chermoula herb mixture. Rinse the salmon as above, then lower into the slow cooker pot on a piece of foil.
10.Add 2 sliced lemon, 2 sliced onion, 2 tarragon sprigs and a little salt and pepper.
11.Bring 200 ml (7 Hl oz) fish stock and 4 tablespoons white wine to the boil in a small saucepan, pour over the fish and cook as above.
12. Drain and serve hot or cold with salad and spoonfuls of plain mayonnaise.

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