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chicken or fish stock
dry white wine
medium onion, halved and thinly sliced
small lemon, thinly sliced
garlic cloves, thinly sliced
whole black peppercorns
2 - 3
sprigs fresh thyme
chopped parsley, divided
salmon fillet portions (5 to 6 oz. each)
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.
Per serving (1/4 of the recipe):