Another Sara Lewis-inspired slow-cooker recipe. This is just about my favourite slow-cooker recipe, and incredibly simple.


  • 4 spring onions
  • 2 salmon fillets
  • 1 lime – juice and zest
  • 1 handful of coriander leaves
  • 400ml fish stock
  • 2 pak choi

Chop the spring onions and scatter at the bottom of the slow-cooker. Lay the salmon fillets over the onions. Add the zest and juice of the lime and a sprinkling of coriander onto the salmon. Pour the boiling hot fish stock around the salmon. Cook on low for 1 1/2 to 2 hours.

Twenty minutes before you are ready to eat, add the sliced pak choi.

Serve with brown rice or noodles, and a squeeze of sweet chilli sauce.

The Sara Lewis version (in Ultimate Slow Cooker) involves monkfish which is delicious, but eye-wateringly expensive, and butter (which I am trying to cut down on). When I am having a rich, fat day, I shall include that recipe here.

I recently created a delicious variation this recipe: at the end of cooking, instead of pak choi, add green beans and asparagus. Twenty minutes is perfect – just throw them in on top of the other ingredients. The asparagus and beans cook perfectly, with just the right amount of snap and bite.