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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

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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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
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