Cooking Notes: We halved the recipe, which is what's reflected below. We skipped out on the tarragon and parsley, opting just for dill as our auxiliary herb flavor. We also used a thinly sliced regular onion, as opposed to the recommended shallot.
Slow Cooker Poached Salmon (adapted from The Kitchn; serves 2)
1 cups water
1/2 lemon, thinly sliced
1/4 yellow onion, thinly sliced
1 bay leaf
3-4 sprigs fresh dill
1/2 tsp black peppercorns
1/2 tsp salt
2 fresh salmon fillets
S&P, freshly ground
Lemon wedges, for serving
Olive oil, for serving
Combine water, wine, lemon, onion, bay leaf, dill, peppercorns and salt in the slow cooker and cook on high for 30 minutes. Season the top of the salmon with S&P and place in the slow cooker, skin side down. Cover and cook on low until salmon is opaque in color and flakes gently with a fork (start checking for doneness after 45 minutes or so, continuing to check until done). Drizzle salmon with olive oil and sprinkle with coarse salt. Serve with lemon wedges on the side. Enjoy!
Recipe: The Kitchn: Slow Cooker Poached Salmon with Lemons & Fresh Herbs
1 cup Israeli couscous
2 carrots, diced
1/2 tbsp olive oil
Herb of your choice
S&P
Parmesan, to top
Cook Israeli couscous according to package directions. While cooking, warm olive oil in a skillet over medium heat. Pour in carrots, cooking a 5 minutes or until soft. Stir in your choice of herb, cooking another 1-2 minutes. Remove carrots from heat and stir into couscous once it's done cooking. Add S&P to taste and sprinkle shaved Parmesan on top for additional flavor.
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