Honey Dijon Salmon

Serves 4

• 4 (4- to 6-ounce) salmon fillets
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 limes, juiced
• ¼ teaspoon ground black pepper

Use a 6-quart slow cooker. Spread a length of aluminum foil or parchment paper onto your kitchen countertop and place the fillets into the center. In a small mixing bowl, whisk together the honey, Dijon mustard, lime juice, and pepper. Spoon this sauce evenly over the top of each piece of fish. Fold the foil or paper over and crimp the edges to make one fully enclosed packet. Place this packet into the insert. Cover and cook on High for 2 hours, or until the fish flakes easily with a fork.

The Verdict

We eat a lot of salmon in our house, and I appreciate how well it cooks in the slow cooker. I learned from my friend Erin Chase, The $5 Dinner Mom, that the most economical way to incorporate fish into your family’s diet is to purchase the individually wrapped, vacuum-sealed fish fillets that are usually found in your grocer’s freezer. I simply run the packets under hot water to thaw the fish before cooking. Serve with baked sweet potatoes and steamed vegetables.