I recently picked up a copy of Fix-It and Forget-It slow cooker magic. You should be able to find a copy until April of this year (04/12). They had several recipes that caught my eye. I liked the look of this recipe but I adapted it to serve 6 (not 4), so the sauce ingredients are doubled and instead of 4 pieces of salmon I used 6. I also changed a few ingredients in the sauce. I thought there was too much mustard, so I reduced that and I increased the sour cream and added a dash of Worcestershire sauce to give it that last oomph that it needed. I was afraid that cooking the salmon in a crock pot would make my whole house smell fishy. It was not the case. I think I found some very fresh salmon, which I am sure helped keep it from smelling too fishy.
Salmon with Creamy Herb Sauce
adapted from Fix-It and Forget-It Magazine (4/12) p. 70
Serves 6
Crock Pot Ingredients:
- 1/4 cup sliced shallots
- 2 large lemons, sliced
- 10 whole peppercorns
- 2 bay leaves
- 2 cups chicken broth (or 1 cup white wine/1 cup chicken broth)
- 6 (6 oz) skinless salmon fillet (1 inch thick)
- 1/2 tsp garlic salt
- 1/4 tsp crushed red pepper flakes
Sauce ingredients:
- 1/2 cup mayonnaise (or reduced fat if you like)
- 5 Tbsp sour cream
- 2 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh dill
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 1/8 tsp freshly ground black pepper
- dash of Worcestershire sauce
Instructions:
Place the first 4 ingredients into the crock pot and pour the chicken broth over them. Cover the crock pot and cook on high for 2 hours.
In the meantime, season the salmon with the garlic salt and red pepper flakes. Cover with plastic wrap and refrigerate until it is time to add the salmon.
Prepare the Creamy Herb sauce: Combine the ingredients listed and stir together. Taste and adjust seasonings. Cover and refrigerate until serving time.
When the two hours are up for the lemon slices. Carefully place the salmon on the lemon slices. Cover the crock pot and cook on high for 30-45 minutes or until the salmon is cooked. Remove the salmon to a platter and discard the liquids. Serve the salmon with the creamy herb sauce. Good with steamed rice and broccoli.
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