SLOW COOKER SALMON WITH CREAMY LEMON SAUCE



This Slow Cooker Salmon recipe yields tender, flaky fish, topped with a luscious creamy lemon sauce.

Ingredients
FOR THE SALMON
3 lemons, divided
1.5 to 2 pounds skin-on salmon fillet
cooking spray
salt and fresh ground pepper, to taste
1/2 teaspoon sweet paprika, or to taste
1/2 teaspoon chili powder, or to taste
1 teaspoon garlic granules, or garlic powder
1 teaspoon Italian Seasoning
1 cup low-sodium vegetable broth
juice of 1 lemon

FOR THE CREAMY LEMON SAUCE
3 tablespoons lemon juice (I just scoop out juice from the slow cooker where the fish was cooked)
1/4 cup chicken broth, water, OR white wine
2/3 cup heavy cream
1/8 teaspoon lemon zest
chopped fresh parsley, for garnish

Instructions
FOR THE SALMON
  1. Line slow cooker with a large piece of parchment paper.
  2. Cut one lemon into slices and arrange a layer of lemon slices down the middle of the slow cooker.
  3. Place salmon on top of lemon slices; spray salmon with cooking spray and season with salt, pepper, paprika, chili powder, garlic granules, and Italian Seasoning. Using your fingers, rub the seasoning all over the salmon.
  4. Pour broth and lemon juice into the slow cooker, all around the fish. DO NOT pour it over the fish.
  5. Liquid should come about halfway up the fillet.
  6. Cook on LOW for 2 hours, or until opaque and flaky.
  7. Preheat oven to 400F.
  8. Lift up the slow cooker bowl and pop it in the oven for about 5 to 8 minutes to get a bit of that browning on top of the fish. (Most slow cooker bowls can handle oven heat up to 400F)
  9. Remove from oven and lift out the fish by the parchment paper; transfer to a cutting board and set aside.

FOR THE CREAMY LEMON SAUCE
  1. Set a small saucepan or pot over medium-high heat and stir in lemon juice, broth, and cream.
  2. Bring to a simmer.
  3. Set heat to LOW; cover the pot and cook for 8 minutes.
  4. Uncover; stir in lemon zest, set heat to HIGH and cook for 2 more minutes, or until sauce has thickened a bit and reduced.
  5. Remove from heat; taste for seasonings and adjust accordingly.
  6. Cut up the salmon into individual fillets.
  7. Pour sauce over the fillets and garnish with parsley.
  8. Serve with lemon wedges.
Recipe Notes

WW FREESTYLE POINTS: 3

HOW TO STORE COOKED SALMON
  • Let salmon completely cool. Place in an airtight container and refrigerate for up to 4 days.
HOW TO FREEZE COOKED SALMON
  • Place completely cooled salmon fillets in a freezer bag; set in the freezer for up to 3 months.
  • When ready to serve, let salmon thaw overnight in the fridge. Transfer the fish to a rimmed baking sheet and warm it a 275F for about 15 minutes. Fish is done when internal temperature reaches 130F.
  • Nutrition Facts
  • Slow Cooker Salmon with Creamy Lemon Sauce
  • Amount Per Serving (1 fillet with sauce)

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