Slow Cooker Poached Salmon
Prep Time
Serves
Cooking Mode
3 cups chicken or fish stock
1 cup dry white wine
1 medium onion, halved and thinly sliced
½ 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
4 salmon fillet portions (5 to 6 oz. each)
3 cups chicken or fish stock
1 cup dry white wine
1 medium onion, halved and thinly sliced
½ 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
4 salmon fillet portions (5 to 6 oz. each)
Directions
1In 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.
2Add salmon to poaching liquid in slow cooker, cover and continue to cook on low, 20 min. more, or until fish is just cooked through.
3Carefully lift salmon out of the poaching liquid, divide evenly among 4 plates and garnish with remaining parsley. Serve with rice and steamed carrots.
Tips
1
This recipe is designed for an oval-shaped slow cooker with a 5 L or more capacity
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Personal Note
Personal Note
