Crockpot Herb Poached Salmon

Sep 24th

More often than not, I share recipes that have served my needs in hopes that they’ll do the same for you. Since Rich gets home (between August and November) around 6:45 (and he’s scary hungry), this means that dinner prep is solitary and smack dab in the middle of “the witching hour” or when Leo walks behind me, clutching my shorts and crying (while alternately throwing his milk cup on the flour because it makes a neat sound and a mighty splash). This is when the crockpot becomes a savior.

I can prep the meal during naptime and get things all cleaned up before they wake up. In trying to eat more fish, this has presented a problem. I was happy to stumble upon this cooking technique and decided to give it a try.

Now – poaching (cooking in simmering liquid) meat means that the color is dull (no caramelizing) but the texture is moist and tender. Do you have a favorite bottled sauce (I’m thinking teriyaki) or like to make tzatziki – then this will work beautifully for you. I covered ours in garlicky green beans which added to the appeal. Basically this is more of a “how-to” than a recipe unless you’re looking for something very simple. Let me know how you make this yours!

Crockpot Herb Poached Salmon

Serves 2-4

2-4 Salmon filets

1 quart vegetable broth

1/2 c. parsley leaves

handful fresh thyme

Olive oil, salt and pepper to taste, optional

1. Set crockpot to high.

2. Place salmon, vegetable broth and herbs in crockpot and cook for two hours.

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3. Remove salmon and discard broth/herbs.

4. Drizzle salmon with olive oil and a big pinch of pepper and kosher salt (or your favorite sauce).

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