- In the bowl of a slow cooker, combine stock, wine, onion, lemon, garlic, bay leaves, peppercorns, thyme and 2 tbsp (30 mL) parsley with 2 cups water. Cover and cook on low, 2 hours and 15 minutes.
- Add salmon to poaching liquid in slow cooker, cover and continue to cook on low, 20 min. more, or until fish is just cooked through.
- Carefully lift salmon out of the poaching liquid, divide evenly among 4 plates and garnish with remaining parsley. Serve with rice and steamed carrots.
Tip: This recipe is designed for an oval-shaped slow cooker with a 5 L or more capacity.