Slow-Roasted Salmon with Dill Cream
Photo: Jennifer Causey; Styling: Missie Neville Crawford, Claire Spollen
We were amazed by the incredibly moist, succulent texture this technique creates. Ask at the fish counter for a cut from the center or top rather than the tail end so that the fillet has the same thickness throughout. This will ensure even cooking.
How to Make It
Step 1
In a large, preferably oval, slow cooker, place a piece of foil long enough to overhang sides. Coat foil and slow cooker sides with cooking spray.
Step 2
Chop enough dill fronds to equal 2 tablespoons; set aside. Line slow cooker bottom with remaining dill, orange slices, and lemon slices. Sprinkle with 3 tablespoons water.
Step 3
Season flesh side of salmon with salt and pepper; place fillet, skin side down, on top of citrus. Cover and cook on LOW 2 1/2 hours or until fish flakes easily when tested with a fork or until desired degree of doneness. Using foil as handles, lift salmon fillet out of slow cooker; let stand 10 minutes. Lift fillet off herbs, and transfer to a serving platter.
Step 4
While salmon cooks, combine reserved dill fronds, sour cream, mayonnaise, lemon rind, lemon juice, and mustard in a bowl; refrigerate. Serve salmon warm or at room temperature with dill cream sauce and orange and lemon wedges, if desired.
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Interesting prep!
I would've never thought to try this. Super easy to make. The sauce was good too. Would make again.
Good Slow cooked salmon
This was a really good unique recipe for a slow cooked salmon dish. Our full review with pictures is here: http://www.nickandalonakitchen.com/2016/03/slow-roasted-salmon-with-dill-cream.html
Easy and delicious