Slow Cooked Salmon

This recipe is easy as easy can be! Drudged up from the "forgotten files" (so to speak), I'm going to do my best to reminisce about how good this was, way back in October or November, when we actually made it. A simple, straightforward salmon recipe, it's hard ignore how easy it is to cook a recipe like this one. Taking a simple liquid combination, pouring it in your slow cooker, then tossing in salmon and having dinner in just about two hours? Tell me what's not to love! The flakiness this recipe achieves through poaching the salmon, creates a succulent seafood delight that is only complimented by the lemon and dill. This melt-in-your-mouth fish course is a worthwhile investment of your two hours to allow it to cook into flaky, juicy heavenliness. There is something about this that calls for summer with a glass of white wine out on your back porch (maybe that's just me). Compliment it with a vegetable of your choice, like the couscous & carrots mentioned below, or try your pan-searing techniques to add a bit of a crunch to your meal. Whatever you do, give this a shot!

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 cup dry white wine
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

Couscous & Carrots (serves 2)
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.