I love salmon. Until I found this recipe, I had only ever eaten it in restaurants. I really enjoy the delicate flavors, and find it goes really well with the creamy cheesy sauce from a layered potato bake (scolloped potatoes or something similar). However, it goes equally well teamed with steamed brocolli or brocolini and snake beans - and when served over rice, can be a nice light meal.
If you have not tried to cook salmon this way before, you are in for a treat! You don't to turn it when cooking in the slow cooker, but you will need a decent fish spatula
to get it out of the slow cooker in one piece when you are ready to serve.
If you have not tried to cook salmon this way before, you are in for a treat! You don't to turn it when cooking in the slow cooker, but you will need a decent fish spatula
to get it out of the slow cooker in one piece when you are ready to serve.Poached Salmon
3-4 servings - allow 150g per person for a main course serving
Cook on low for 4 hours
¾ Cup dry white wine
½ small red onion cut into wedges
1 lemon, sliced
2 sprigs dill
about 500g salmon fillet, pin bones removed
Add the first four ingredients to the crock pot.
Cut the salmon into serving sized pieces and arrange on top of the other ingredients.
Cover and cook on ow for 4 hours.
Serve over rice, creamy mashed potatoes or a potato bake, and steamed greens and seasonal vegetables.
Previous Post: White Bean and Vegetable Soup | Slow Cooker Soup
Serve over rice, creamy mashed potatoes or a potato bake, and steamed greens and seasonal vegetables.
Previous Post: White Bean and Vegetable Soup | Slow Cooker Soup
