Southern Living
Slow-cooking makes for a tender, not-one-bit-dry fillet. Use a fattier variety of salmon like king (Chinook) or Atlantic. Ask the fishmonger for the thickest piece. The parchment paper lining lets you poach and remove the whole fillet. An aromatic lemongrass blend flavors the salmon while elevating it for even cooking. While salmon might not be native to our warm Gulf waters, we have lots of Southern ways to cook up this cool-water dwelling fish. We use these delicious slow-cooked salmon fillets in recipes perfect for weeknight dinners and lunches. Our Teriyaki Salmon Bowls with Crispy Brussels Sprouts are filled with hearty brown rice (couscous or quick cooking farro are both delicious and healthy substitutes for brown rice), glazed salmon, and veggies. Our Salmon Bagel Sandwich gives a zesty spin to your usual lox. And, finally, our Citrus-Salmon Salad makes for a filling, good-for-you lunch option any day. We guarantee you won’t run out of mouthwatering ways to use this healthy protein. When it comes to busy weeknight dinners, quick and easy is the name of the game; and this salmon will help you get there.
How to Make It
Step 1
Fold a 30- x 18-inch piece of parchment paper in half lengthwise; fold in half again crosswise (short end to short end) to create a 4-layer-thick piece. Place folded parchment in bottom of a 6-quart slow cooker, letting ends extend partially up sides.
Step 2
Place half of lemongrass, fennel, and scallions in an even layer on parchment in slow cooker. Add water and wine. Sprinkle salmon with salt and pepper; place on lemongrass mixture. Top salmon with remaining lemongrass, scallions, and fennel.
Step 3
Cover and cook on HIGH until salmon flakes easily with a fork, 1 to 2 hours. Using parchment paper liner as handles, lift salmon from slow cooker, allowing liquid to drain off. Discard mixture in slow cooker.
