Have you taken a Selfie of your Thyroid?May 26, 2016
Gas and BloatingMay 30, 2016
- slow cooker needed
- 1 to 2 pounds wild caught salmon fillets, skin left on
- salt (non-iodized salt, Diamond, or Mortons brands)
- spices you like
- 2 sliced lemons
- sliced vegetables (like fennel, onions, or celery)
- 1 to 1 1/2 cups liquid (water & broth recommended)
- parchment paper or aluminum foil
- measuring cups and spoons
- Cut the salmon into a large piece roughly the same size of your slow cooker.
- Sprinkle salmon with salt and pepper. Sprinkle on any other spices you’re using and rub them in with your fingers.
- Cut a large square of parchment or aluminum foil and press it into the slow cooker. This makes it easier to lift the delicate salmon out of the slow cooker later.
- Place a layer of lemon slices and sliced vegetables on the bottom of the slow cooker.
- Place the layer of salmon in the slow cooker, skin-side down. Top with more slices of lemon and aromatics.
- Choose a liquid to cook in. My standby is half water and half vegetable broth. You’ll need between 1 and 1 1/2 cups of liquid.
- Pour enough of the the liquid over the salmon to barely cover.
- Cook on LOW for 1 to 2 hours.
- Check the salmon after an hour and continue checking every 20 minutes until it’s to your preferred doneness. If you prefer fully cooked salmon, check it with a thermometer and make sure it reaches 145°F.
- Lift the salmon from the slow cooker using the parchment or aluminum foil. Tilt the paper slightly as you lift to drain off the liquid.
- Serve immediately, or cool and refrigerate for 3 to 4 days. Store leftover salmon in an airtight container. Enjoy!