Poached Salmon

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Serves 2

Cooking Time 1 to 2 hours on Low

Slow Cooker Size 3½ to 7 Quarts

WHY THIS RECIPE WORKS: Poaching is a gentle cooking method that promises to deliver tender, delicately flavored salmon, thanks to a longer stint in a moist, gentle cooking environment. Rather than poach our salmon on the stovetop, where we’d have to carefully monitor the heat level, we decided to move this dish to the slow cooker to take advantage of its walk-away convenience. We started with two salmon fillets and kept the flavor profile simple, pairing our fish with lemon and dill for subtle flavor. To prevent the bottom of our salmon from overcooking, we rested our fillets on lemon slices and dill stems, then added a small amount of water to the slow cooker to create a moist cooking environment. A foil sling made it easy to remove the delicate salmon from the slow cooker without the fillets breaking apart. For a simple serving sauce, we combined sour cream and Dijon mustard with more lemon and dill. To ensure even cooking, be sure to buy salmon fillets of equal size and thickness. Because delicate fish can easily overcook in the slow cooker, it requires some monitoring (at least the first time you make it). Check the temperature of the salmon after 1 hour of cooking and continue to monitor until it registers 135 degrees. Click here for more information on making a foil sling for fish. See the sidebar that follows the recipe.

1	lemon, sliced ¼ inch thick, plus 1 tablespoon juice
1½	teaspoons minced fresh dill, stems reserved
2	(6- to 8-ounce) skin-on salmon fillets, about 1½ inches thick
	Salt and pepper
¼	cup sour cream
1	teaspoon Dijon mustard

1. Fold sheet of aluminum foil into 12 by 9-inch sling and press widthwise into slow cooker. Arrange lemon slices in tight single layer in bottom of prepared slow cooker. Scatter dill stems over lemon slices. Pour water into slow cooker until it is even with lemon slices (about ½ cup water). Season fillets with salt and pepper and 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. Combine sour cream, mustard, lemon juice, and minced dill in bowl and season with salt and pepper to taste. Using sling, transfer fillets to baking sheet. Gently lift and tilt fillets with spatula to remove dill stems and lemon slices and transfer fillets to individual plates; discard dill stems, lemon slices, and poaching liquid. Serve with sauce.