Coconut salmon

Tender, flaky salmon in a coconut sauce ... tell me something more desirable. The key to this recipe is not to stir the salmon so the fillets stay whole. I adore this dish and know you will too - it might even impress the picky eaters who don't usually go for fish.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1 If you want crispy skin on your salmon, heat a nonstick frying pan over a high heat on the hob, then place the salmon in the pan skin side down and sear briefly for 30-60 seconds until crisp. If you have skinless salmon, just skip this step. 2 Place all the ingredients in the slow cooker, stir and season to taste. If you have small fillets of salmon, cook on low for 2 hours; if you have one large piece of salmon, cook for 3-4 hours. 3 garnish with lemon slices and basil leaves