How To Make Slow Cooker Poached Salmon
One foolproof way to make poached salmon is to let your slow cooker do the job for you. In this recipe, the fish cooks in white wine, celery, leeks, & dill.
Combine water, white wine, celery, leeks, peppercorns, garlic, sprigs of dill, lemon juice and ½ teaspoon kosher salt. Cook on High for 1 hour.
Season the salmon with salt and pepper, and use fingers to pat it in. Reduce the heat on the slow cooker to Low. Add the salmon carefully, skin side down, using a parchment sling, tongs, or clean hands. Cover the and cook for 4 minutes.
Remove the cover, turn the salmon carefully using tongs, cover, and cook for an additional 4 to 6 minutes, until opaque and cooked through. Thin fillets will finish more quickly; thicker fillets will take slightly longer.
Carefully remove the salmon from the slow cooker and transfer to a platter.
Strain off the solids using a fine mesh sieve. If desired, drizzle some of the poaching liquid over the top of the salmon, or reserve it for another use.
Sprinkle the salmon with chopped dill and serve immediately. Serve with some combination of asparagus, potatoes, or rice.
- Calories: 331.38kcal
- Fat: 19.11g
- Saturated Fat: 4.34g
- Monounsaturated Fat: 5.35g
- Polyunsaturated Fat: 5.54g
- Carbohydrates: 3.77g
- Fiber: 0.52g
- Sugar: 1.00g
- Protein: 29.33g
- Cholesterol: 77.96mg
- Sodium: 331.49mg
- Calcium: 32.46mg
- Potassium: 592.86mg
- Iron: 0.90mg
- Vitamin A: 11.06µg
- Vitamin C: 10.30mg