- Prep Time
- 15 mins
- Total Time
- 3 h
- Serves
- 4
Ingredients
- 3 cups
- chicken or fish stock
- 750 mL
- 1 cup
- dry white wine
- 250 mL
- 1
- medium onion, halved and thinly sliced
- 1/2
- small lemon, thinly sliced
- 2
- garlic cloves, thinly sliced
- 2
- bay leaves
- 8
- whole black peppercorns
- 2 - 3
- sprigs fresh thyme
- 3 tbsp
- chopped parsley, divided
- 45 mL
- 4
- salmon fillet portions (5 to 6 oz. each)
Directions
- Step 1
- In the bowl of a slow cooker, combine stock, wine, onion, lemon, garlic, bay leaves, peppercorns, thyme and 2 tbsp (30 mL) parsley with 2 cups water. Cover and cook on low, 2 hours and 15 minutes.
- Step 2
- Add salmon to poaching liquid in slow cooker, cover and continue to cook on low, 20 min. more, or until fish is just cooked through.
- Step 3
- Carefully lift salmon out of the poaching liquid, divide evenly among 4 plates and garnish with remaining parsley. Serve with rice and steamed carrots.
Tip
This recipe is designed for an oval-shaped slow cooker with a 5 L or more capacity
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 150
- Fat:
- 4 g
- Saturated Fat:
- 1 g
- Cholesterol:
- 80 mg
- Protein:
- 28 g
- Sodium:
- 71 mg
