We love salmon and sometimes can get our grand-kids to eat it. Although their favorite is Teriyaki salmon ( basic grilled salmon under the broiler with a little lemon juice and Teriyaki sauce mixed together, and drizzled on top) – the recipe below is the one I make for my husband and myself.
Slow Cooker Salmon:
- 1/2 cup dry white wine
- 1 onion, sliced
- 1 carrot, sliced
- 1 rib celery, sliced
- 2 tablespoons lemon juice
- Combine 2 cups cold water, wine, onion, carrot, celery, lemon juice, salt, pepper and fresh dill in slow cooker. Cover and cook on high for 20 minutes.
- Carefully lower salmon fillets into liquid. Pour in additional warm water, if needed, so that liquid just covers salmon. Cover, reduce heat to low; cook until salmon is light pink and firm, 35 to 40 minutes. Gently lift out and serve warm, or let cool, wrap in plastic and refrigerate.
This takes about the same time that it takes to make rice in a rice cooker – and with an easy salad made of mixed greens ( include chopped Kale with the spine taken out) along with grated carrots, feta cheese and baby tomatoes with a lemon olive oil dressing – you have a wonderfully light and low calorie dinner !
This could feed four but I make enough for Saturday lunch the next day if it is a Friday. Cold poached salmon is delicious! Serve with a low fat mayo mixed with a little mustard and cucumber relish mixed in. YUM!