Poached Salmon with Grapefruit and Basil Relish

Serves 4

Cooking Time 1 to 2 hours on Low

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Poaching salmon in the slow cooker produces supremely tender, silky results, and when paired with a quick citrus relish, it makes a fresh and easy meal. Propping the fillets up on lemon slices added bright flavor and helped the salmon steam evenly. To solve the problem of getting the salmon out of the slow cooker, we made a simple foil sling, which made it easy to lift the fillets out. Use salmon fillets of similar thickness so that they cook at the same rate or buy a 1½- to 2-pound whole center-cut fillet and cut it into 4 equal pieces. Because delicate fish can easily overcook in the slow cooker, it requires some monitoring (at least the first time you make it). Check the salmon’s temperature after 1 hour of cooking and continue to monitor until it registers 135 degrees. You will need an oval slow cooker for this recipe. See the sidebar that follows the recipe.

1	lemon, sliced ¼ inch thick
4	(6- to 8-ounce) skin-on salmon fillets, about 1½ inches thick
	Salt and pepper
2	red grapefruits
3	tablespoons chopped fresh basil
1	shallot, minced
2	tablespoons extra-virgin olive oil

1. Fold sheet of aluminum foil into 12 by 9-inch sling; press widthwise into slow cooker. Arrange lemon slices in single layer in bottom of prepared slow cooker. Pour water into slow cooker until it is even with lemon slices (about ½ cup water). Season fillets with salt and pepper; place skin-side down on top of lemon slices. Cover and cook until salmon is opaque throughout when checked with tip of paring knife and registers 135 degrees, 1 to 2 hours on low.

2. Cut away peel and pith from grapefruits. Cut grapefruits into 8 wedges, then slice each wedge crosswise into ½-inch-thick pieces. Combine grapefruit, basil, shallot, and oil in bowl and season with salt and pepper to taste.

3. Using sling, transfer fillets to baking sheet. Gently lift and tilt fillets with spatula to remove lemon slices and transfer to plates; discard poaching liquid. Serve with relish.