Slow cooker poached salmon with fennel and orange
0
- Prep Time12 mins
- Total Time1 hr 52 mins
- Makes4 servings
Photo, Andrew Grinton.
This poached salmon recipe works great for a dinner party.
Ingredients
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
Instructions
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 36g, Carbohydrates 9g, Fat 8g, Fibre 1g, Sodium 155mg.
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.
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