Like chicken, I don’t think you can ever have enough quick and easy salmon dinner recipes (this one happens to take less than 10 minutes of “hands on” time.) Luckily salmon is a family-friendly fish in my house, meaning my 9-year old son will actually eat it (I have to add here that much to my surprise, my son actually prefers smoked salmon to fresh—-never think your kids won’t eat something until you’ve given them a chance to try it!)
Anyway, with summer salmon season just around the corner, I am super excited to start cooking wild salmon again. The recipe also combines the summery-ness of citrus with the crispness of white wine (don’t worry if you are serving it to kids because the alcohol cooks off and leaves behind only the flavor.)
Slow Cooker Summer Citrus Salmon with White Wine
- Extra virgin olive oil cooking spray
- 2 tablespoons extra virgin olive oil
- 1 medium red onion, chopped
- 2 stalks leeks, cleaned and sliced into 1-inch rounds
- 1 package (9-ounces) frozen artichoke hearts, thawed
- 1/4 cup chopped parsley
- Unrefined sea salt, to taste
- 4 (6-ounce) wild salmon fillets, rinsed and blotted dry
- 1 orange, sliced
- 1 lemon, sliced
- 1/2 cup orange juice
- 1/2 cup Chardonay
1. Spray the bottom and sides of a 5- or 6-quart slow cooker with cooking spray.
2. Heat oil in a large saucepan to medium-high. When the oil is hot, add the onion, leeks, and artichokes; sauté for approximately 5 minutes, or until onion and leeks are softened. Mix in the parsley and season the vegetables with salt. Arrange the vegetables on the bottom of the slow cooker.
3. Season the salmon with salt. Arrange the salmon on top of the vegetables. Arrange the orange and lemon slices on top of the salmon. In a small bowl, whisk together the orange juice and Chardonnay.
4. Pour the liquid over the fish and vegetables. Cover and cook the fish on high for approximately 11⁄2 hours, or until fish is opaque and firm to the touch.