The slight rare finish of this dish leaves the fish succulent and tasty. Once prepared, you can serve it with a number of different kinds of sauces, from a traditional tartar sauce to a fresh fruit salsa or just good old lemon!
Makes 4 to 6 servings.
4 salmon steaks (about 6 oz each), about 3/4-inch thick
3 tablespoons olive oil
3 cloves garlic, minced
1/2 cup soy sauce
Salt and pepper to taste
1. Take a large piece of heavy duty aluminum foil and put the steaks in the middle. Position the fish on the foil in the slow cooker, positioning the sides of the foil so they come up and form a pocket around the fish.
2. In a small bowl, combine the oil, garlic, and soy sauce. Pour over the fish.
3. Secure the aluminum foil so the liquid won’t come out. You should create a sealed pouch in which to cook the fish.
4. Cover the slow cooker and cook on Low for about 4 hours or on High for about 2 hours. The fish should be tender and flaky but still slightly pink inside. To serve, remove the foil and transfer the steaks to a plate.