Again, so sorry it didn’t turn out for you. Combine lemon juice, chicken broth, and heavy cream in a small pot or saucepan and cook for 8 minutes, covered, on LOW. I will play around with it. 2 Poach the salmon: Season the salmon with salt and pepper, and use your fingers to pat it in. Cover the and cook for 4 minutes. Thanks for a very well-explained and delicious recipe. Save my name, email, and website in this browser for the next time I comment. But thanks again for a great recipe. My name is Katerina, and I am a cookie-maker, baker-faker, food-taker. Ingredients Index. Well, no two slow cookers are the same. Definitely gonna do it again but could I do it on high for 1 hour on the slow cooker? Come back in 2 hours to eat it, please. This sounds amazing! I am so, so sorry about your dinner. Example: 150 pounds = 150 grams of protein per day, or less. 1 Make the broth: Combine water, white wine, celery, leeks, peppercorns, garlic, sprigs of dill, lemon juice and 1/2 teaspoon kosher salt. Pour broth and lemon juice into the slow cooker, all around the fish. Rub salmon with olive oil then season with salt, pepper, garlic and fresh dill. Thanks for waiting. When I made this, it did not brown, but was more like steaming. This sounds like a nice dish. Not even melted cheese could help the flavor. Next, line your slow cooker with parchment paper, and arrange lemon slices right down the middle. Making next time I have Salmon for dinner! This recipe makes enough for a larger gathering or a holiday meal, but you can also just poach a few fillets for a family dinner (the cooking time is the same). Will try as soon as I can get some salmon. Set heat to LOW; cover the pot and cook for 8 minutes. Have these ingredients delivered or schedule pickup SAME DAY! You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from Diethood, or by emailing katerina@diethood.com. Remove the cover, turn the salmon carefully using tongs, cover, and cook for an additional 4 to 6 minutes, until opaque and cooked through. I got this idea after reading and making a recipe from Hugh Acheson’s The Chef and the Slow Cooker, a cookbook that offers some ingenious ways of thinking about—and using—your slow cooker beyond the familiar and popular applications. We love salmon at my house. This was HANDS DOWN the best recipe. This recipe is going to happen asap! Place in an airtight container and refrigerate for up to 4 days. Reduce the heat on the slow cooker to low. The creamy lemon sauce sounds amazing too. Your comment may need to be approved before it will appear on the site. If you’re not into using a slow cooker, try this Pan Seared Salmon with Lemon Garlic Cream Sauce. I hope you enjoy my recipes! Thanks for all the great recipes . You can also use smaller, individual fillets – it doesn’t have to be just like the one you see here. It was AMAZING! I found that the salmon didn’t pick up a whole lot of flavor from the poaching liquid. The sauce was POWERFUL which I personally love I paired it with an avocado for my greens and it was lovely. You can also make salmon cakes, or even stir some into a casserole. Remove from heat; taste for seasonings and adjust accordingly. Set a small saucepan or pot over medium-high heat and stir in lemon juice, broth, and cream. In the picture it looks like it has some char marks [as if seared]. Do you think that could be improved by letting the poaching liquid come to room temperature first? Our following step is to pour some vegetable broth and lemon juice into the slow cooker, all around the fish. Serve with some combination of asparagus, potatoes, or rice. Thin fillets will finish more quickly; thicker fillets will take slightly longer. Enjoy! Hello! I combined the spices but didn’t use all of them to sprinkle in the salmon because I didn’t wanna go over-kill but maybe I should have? What an easy and delicious recipe. Place completely cooled salmon fillets in a freezer bag; set in the freezer for up to 3 months. Can’t wait to try this!

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