Slow Cooker Poached Salmon

11 August 2018

We always say that we're going to cook more fish and then we don't. I don't always love the selection of fish at Kroger and I haven't found a good market yet. 

Last week, as we were meal planning, I came across this recipe from the Skinnytaste Fast and Slow Cookbook and we collectively said YES! I love cooking with white wine, lemons and capers. I knew this would be good. 

Turns out that my crockpot isn't that big and it doesn't arrange as pretty BUT it was still pretty!! This was good. It cooked for about 1.5 hours and tasted great. We left some of the parsley and lemons on the plate for more flavor. Cooked with with some rice pilaf and green beans. I planned to make pearled couscous but I couldn't find any at the store :(

3 Meyer lemons
3 sprigs fresh parsley
1 large shallot thinly sliced
1/4 cup dry white wine
1 pound skinless wild salmon fillets 1 inch thick, cut into 4 pieces
1/4 teaspoon kosher salt
 freshly ground black pepper
4 teaspoons capers drained

Cut 2 pieces of parchment paper about 12 x 15 inches. Place them into the slow cooker lengthwise, one on top of the other, to create a sling that will make it easy to remove the salmon later.

Slice 2 of the lemons into 1⁄4-inch-thick slices. Cut the remaining lemon into 4 wedges and set aside.

 Arrange the lemon slices in a single layer along the bottom of the slow cooker on top of the parchment. Top with the parsley sprigs and shallot slices. Pour in the wine and just enough water to get the level of the liquids even with the lemon, about 1⁄4 cup.

Season the salmon with the salt and pepper to taste. Place the fish onto the lemon slices.

Cover and cook on low for 1 to 1-1⁄2 hours, until the salmon is opaque throughout.

Using the parchment paper sling, transfer the salmon to a baking sheet. To serve, gently transfer a piece of salmon onto each of 4 plates, discarding the liquid, lemon, and herbs. Serve topped with the capers and with the reserved lemon wedges for squeezing.

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