Slow cooker poached salmon with fennel and orange

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12 min


1 h 52 min



Slow cooker poached salmon with fennel and orange

Photo, Andrew Grinton.

This poached salmon recipe works great for a dinner party.


  • 1 1/2 lb. salmon fillet
  • To taste salt
  • To taste pepper
  • 2 tbsp chopped tarragon , divided
  • 1 tsp chopped garlic
  • 1 1/2 cup very thinly sliced fennel bulb
  • 1/2 yellow onion , very thinly sliced
  • 1/2 cup orange juice
  • 3 tbsp rice vinegar
  • 2 to 2 1/2 sodium-free chicken broth , or fish broth
  • 1/2 tsp chili-garlic sauce
  • 1 tbsp butter


  • SEASON salmon with salt, pepper, 1 tbsp tarragon and garlic, and place in the slow cooker. Surround fish with fennel and onion.
  • COMBINE orange juice, vinegar, 2 cups chicken or fish stock and chili sauce, and pour over fish, adding remaining stock if needed to cover fish with liquid.
  • COVER slow cooker, turn to low and cook for 1½ hrs or until fish has turned light pink but is still juicy in the middle.
  • REMOVE fish and set aside; keep warm.
  • SCRAPE vegetables and juices into a large frying pan and bring to a boil over high heat. Cook for 10 min or until slightly thickened.
  • STIR in butter until melted, sprinkle with remaining tarragon and serve over fish.

Nutrition (per serving)

  • Calories
  • 379,
  • Protein
  • 36 g,
  • Carbohydrates
  • 9 g,
  • Fat
  • 8 g,
  • Fibre
  • 1 g,
  • Sodium
  • 155 mg.

Kitchen tip: For dinner, serve with broccoli and couscous. Got any leftovers? Make a yummy lunch. Flake fish into large pieces and toss gently with a little mayonnaise or Greek yogurt, chopped green onion and lemon zest. Serve on toast.