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Prep Time
15 mins
Total Time
3 h
Serves
4

Ingredients

3 cups
chicken or fish stock
750 mL
1 cup
dry white wine
250 mL
1
medium onion, halved and thinly sliced
1/2
small lemon, thinly sliced
2
garlic cloves, thinly sliced
2
bay leaves
8
whole black peppercorns
2 - 3
sprigs fresh thyme
3 tbsp
chopped parsley, divided
45 mL
4
salmon fillet portions (5 to 6 oz. each)

Method

Step 1
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.
Step 2
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.
Step 3
Carefully lift salmon out of the poaching liquid, divide evenly among 4 plates and garnish with remaining parsley. Serve with rice and steamed carrots.

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Characteristics

Dinner

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
150
Fat:
4 g
Saturated Fat:
1 g
Cholesterol:
80 mg
Protein:
28 g
Sodium:
71 mg