Salmon Fillets with Prawns and Lemon Dijon Sauce

FOR A 3.5-4 LITRE SLOW COOKER. SERVES 4-6

Salmon, matched with prawns, is always a delightful combination. This zesty dish is perfect for a light summer lunch, served with a salad, or for a more substantial meal, with steamed seasonal vegetables. Other well-flavoured fish can be substituted in this recipe. However, the pink flesh of the salmon is very visually appealing.

800g skin-on salmon fillets

2 spring onions, finely sliced

⅓ cup lemon juice

2 tablespoons white wine (such as Sauvignon Blanc or Riesling)

1¼ tablespoons Dijon mustard

½ teaspoon sugar

2 teaspoons soy sauce

3 teaspoons sweet chilli sauce

12 large raw prawns, peeled and cleaned

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water

steamed rice, to serve

6 hard-boiled eggs, shells removed and eggs cut into quarters, to serve

½ cup chopped parsley, to serve

Sprinkle the salmon fillets with a little salt and place in the slow cooker skin side down. Sprinkle with the spring onions. Mix the lemon juice, wine, mustard, sugar and sauces together and pour over the top. Cover and cook on Low for approximately 3 hours.

Turn the cooker to High and after 5 minutes, add the prawns. Cover and cook for approximately 5 minutes until the prawns are cooked through.

Remove the salmon and prawns from the cooker and keep warm. Stir in some or all of the cornflour paste to thicken the sauce. Cook, uncovered, for 2 minutes more, adding salt and white pepper to taste.

Serve the salmon and prawns on a bed of steamed rice, topped with the sauce and hard-boiled eggs and sprinkled with chopped parsley.