Eat Clean Recipe: Slow Cooker Citrus Salmon

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Slow Cooker Salmon

Slow Cooker Salmon

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

Serves 4

  • 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.

 

 

 

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Comments

  1. says

    anyone for posting this, It’s actually just what I was looking in aol. I’d much rather listen to thoughts via someone, as opposed to a company site, that is the reason why I like weblogs so much. Thanks!

  2. Jeff says

    I really love wine. I remember the first time I tried some when I was just 11 years old. My mom let me taste a bit of her blush on Thankgiving. Right then and there I became a wine drinker. lol I would guess that I have tried quite a few hundred different wines over the years. It’s kind of fun trying a new one and learning about how and where it was grown. I’ve been thinking about trying a wine club lately and I’ve been thinking about this 4 Seasons club.Have you had any experience with it, or would you recommend any other wine tasting club?

  3. Anne says

    Omg. I’m being completely serious when I type this and say THANK YOU! I made this last night and let it cook for 2 hours by accident (I forgot about it), let it steep in the fridge with the juices (I was sleepy and too tired to take it out of its slow cooker compartment – but I did refridgerate it) and it is HONESTLY THE BEST SALMON I’VE EVER HAD! Thank you so much. I think the only change I made was using fish seasoning in place of the parsley and salt. But the orange juice definitely did the trick (I was skeptical at first that it was too much orange juice) – it is delicious! Thank you so much for this wonderful recipe!

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