If you think that marbled cuts of meat like pork shoulder and beef brisket are the only candidates for
preparing in your slow cooker, you’ll be pleasantly surprised by this easy One Pot Wednesday recipe, in which a slow cooker brings out the succulent texture of salmon, a fish rich in good-for-you oils. These natural oils mean that a long, gentle cooking time makes the salmon surprisingly light and meltingly
tender. An easy cucumber-yogurt mixture doubles as both a sauce and a salad, rounding out the meal.
Salmon Fillets with Cucumber-Yogurt Sauce
1/2 cup (4 fl. oz./125 ml) low-sodium vegetable broth
1 cup (8 fl. oz./250 ml) dry white wine
1/2 small yellow onion, sliced
3 sprigs fresh dill, plus 4 Tbs. (1/3 oz./10 g) coarsely chopped dill
Kosher salt and freshly ground pepper
6 salmon fillets, each about 5 oz. (155 g)
1 cup (8 oz./250 g) plain yogurt
1 Tbs. mayonnaise
1 shallot, minced
4 Tbs. (1/3 oz./10 g) coarsely chopped fresh flat-leaf parsley
1/4 tsp. ground cumin
1 English cucumber, halved lengthwise and thinly sliced crosswise
In a slow cooker, stir together 1/2 cup (4 fl. oz./125 ml) water with the broth, wine, onion, dill sprigs, 1/2 tsp. salt and several grinds of pepper. Cover and cook on low for 30 minutes to blend the flavors.
Uncover and add the salmon fillets (they can overlap). Re-cover and continue to cook on low until the fish is opaque throughout yet still firm, 45 to 60 minutes.
About 10 minutes before the salmon is ready, in a bowl, whisk together the yogurt, mayonnaise, shallot, 3 Tbs. of the chopped dill, 3 Tbs. of the parsley and the cumin. Add the cucumber and mix well. Season with salt and pepper.
Transfer the salmon fillets to individual plates. Discard the braising liquid. Spoon the cucumber-yogurt salad over the salmon, dividing it evenly. Garnish with the remaining dill and parsley and serve
immediately. Serves 6.
Learn to make the most of your slow cooker with this and other
inspiring recipes in our Quick Slow Cooking, by Kim Laidlaw.