This is such a simple recipe to make and easy to adapt; If you dont like salmon you can sub for another type of filleted fish. If you dont like spicy food, then just alter the amount of paprika, chill and dijon mustard that you use. If you like onions – no problem, add as much as you like! It would be easy to make this recipe in the slow cooker, I would marinate it over night then cook on low for 6 – 8* hours or cook on high for 4 hours*.
To slow cook, add all the marinade/ juices into the bowl with all the sauce ingredients and leave it to cook/ infuse. Keep an eye on it to check it wont burn and if the sauce reduces, add in an extra 1/2 cup of coconut milk 30 minutes before serving.
(*Check your manufacturer settings)
Baked Salmon in a creamy dairy-free sauce, perfect served with sweet potato mash, roasted or steamed veg.