I love salmon, but don’t love cooking it at home since the smell seems to linger on pans and cooking racks, P.U. But complimenting my love of slow cooker recipes and salmon, here’s a fantastic way to eat salmon at home without the smelly aftermath. Yum!
Salmon Slow-Cooked with Herbs
Prep: 10 minutes
Cooking time: 2 ½ to 3 hours on low
All recipes use a 5- to 6-qt. cooker — you’ll have leftovers for the week!
2 Tbl. extra-virgin olive oil, divided
1 lb. small Yukon Gold potatoes, scrubbed and cut into thin slices
1 medium onion, halved and cut into thin slices
2 celery ribs, cut into thin slices
2-lb. farm-raised salmon fillet (wild salmon dries out in a slow cooker)
½ tsp. kosher salt, plus more to taste
¼ tsp. coarsely ground black pepper, plus more to taste
½ cup dry white wine
1 cup hot water
2 Tbl. fresh herbs, chopped, such as parsley, dill or tarragon
2 Tbl. Butter
1. Drizzle bottom of a slow cooker with 1 Tbl. olive oil. Layer potatoes, onion and celery over the bottom. Place a sheet of heavy-duty aluminum foil lengthwise across cooker and press down so it covers the vegetables and sides of the pot, and so the ends of the foil extend over the rim at each end of the pot.
2. Season flesh side of salmon with salt and pepper. Heat remaining 1 Tbl. olive oil in a large skillet over high heat. Brown flesh side of salmon in oil, about 2 minutes. Place salmon, skin side down, on top of foil.
3. Add wine to pan and heat to boiling. Stir in water and pour over salmon. Cover cooker and cook on low 2½ to 3 hours, until the salmon flakes when gently pressed.
4. Lift salmon from pot with foil and transfer to a platter. Arrange vegetables around fish. Pour liquid from cooker into a skillet, add herbs and boil 1 to 2 minutes. Remove from heat and swirl in butter. Add salt and pepper to taste; pour sauce over fish and vegetables.
Recipe compliments of TheNest.com.
Have you tried this? Tell us how it comes out!