Yes it is clear – the slow cooker is my favorite kitchen toy – I LOVE IT! Throw everything in and off you go on your day’s adventures and when you come home the house smells divine and dinner is ready! Go on, give it a try this year if you haven’t already!
Slow-Roasted Salmon with Dill Cream
- Cooking spray
- 1/2 bunch fresh dill, divided
- 1 orange, cut into slices
- 1 lemon, cut into slices
- 3 tablespoons water
- 1 (2 1/2-pound) salmon fillet, skin on
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup light sour cream
- 1/4 cup canola mayonnaise
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- Orange wedges (optional)
- Lemon wedges (optional)
1. In a large,slow cooker, place a piece of foil long enough to overhang sides. Coat foil and slow cooker sides with cooking spray.
2. Chop enough dill fronds to equal 2 tablespoons; set aside. Line slow cooker bottom with remaining dill, orange slices, and lemon slices. Sprinkle with 3 tablespoons water.
3. Season flesh side of salmon with salt and pepper; place fillet, skin side down, on top of citrus. Cover and cook on LOW 2 1/2 hours or until fish flakes easily when tested with a fork or until desired degree of doneness. Using foil as handles, lift salmon fillet out of slow cooker; let stand 10 minutes. Lift fillet off herbs, and transfer to a serving platter.
4. While salmon cooks, combine reserved dill fronds, sour cream, mayonnaise, lemon rind, lemon juice, and mustard in a bowl; refrigerate. Serve salmon warm or at room temperature with dill cream sauce and orange and lemon wedges, if desired