Serves 4 • Cooking Time 1 to 2 hours on Low • Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: A slow cooker is the perfect vehicle for poaching salmon (and other fish) as it requires less monitoring than the classic stovetop method but can yield comparable results with less chance of overcooking. To ensure that the salmon cooked evenly, we came up with some tricks: We started by making a foil sling inside the slow cooker for easy removal and lined the foil with lemon slices. We rested the salmon on the lemon to keep it elevated for even cooking. To punch up the flavor of this mild dish, we paired the fish with a briny caper and herb relish, adding freshness and bright herbal notes. Use salmon fillets of similar thickness so that they cook at the same rate, or buy a 1½-pound salmon fillet and cut it into four equal pieces. Leave the skin on the salmon to keep the bottom of the fillets from becoming overcooked and ensure the fillets stay together when removed from the slow cooker. 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. Click here for information on making a foil sling. See the sidebar that follows the recipe.
1 |
lemon, sliced ¼ inch thick |
2 |
tablespoons minced fresh parsley, stems reserved |
2 |
tablespoons minced fresh tarragon, stems reserved |
¼ |
cup dry white wine |
4 |
(6-ounce) skin-on salmon fillets, 1 to 1½ inches thick |
Salt and pepper |
|
1 |
shallot, minced |
2 |
tablespoons capers, rinsed and minced |
1 |
tablespoon honey |
1 |
tablespoon cider vinegar |
1 |
tablespoon 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. Scatter parsley stems and tarragon stems over lemon. Pour wine into slow cooker, then add water until liquid level is even with lemon slices (about ¼ cup water). Season salmon with salt and pepper and place skin side down on top of lemon. Cover and cook until salmon is opaque throughout when checked with tip of paring knife and registers 135 degrees (for medium), 1 to 2 hours on low.
2. Meanwhile, combine minced parsley, minced tarragon, shallot, capers, honey, vinegar, and oil in bowl and season with salt and pepper to taste.
3. Using sling, transfer salmon to baking sheet. Gently lift and tilt fillets with spatula to remove parsley stems, tarragon stems, and lemon slices and transfer to plates; discard poaching liquid. Serve with relish.
Per serving (wild salmon):
Cal 300
Fat 14g
Sat Fat 2g
Chol 95mg
Carb 6g
Protein 34g
Fiber 0g
Sodium 340mg
Per serving (farmed salmon):
Cal 410
Fat 26g
Sat Fat 6g
Chol 95mg
Carb 6g
Protein 35g
Fiber 0g
Sodium 370mg