Hey! Salmon in the Slow Cooker! They said it couldn’t be done.
–package of thawed salmon
–bunch of green beans
–1/4 cup soy sauce (La Choy is gluten free)
–1/4 cup honey
–1/4 cup citrus juice (I used two lemons and a blood orange; regular orange juice works just fine)
–wash and trim green beans, plop into stoneware
–in a separate bowl, mix the soy sauce, honey and citrus juice together
–place fish on top of green beans
–pour liquid mixture on top
–close up and cook on LOW for 2-3 hours
–serve with rice or quinoa; drizzle sauce from the crock over everything
This is a good way to cook fish. Adam was worried it wouldn’t work, but it ended up being fine. I had really old frozen salmon in the house, and that’s what I used. I think it’s better to cook this for a short amount of time. If you’re not around to check it after a few hours during the week, save fish for the weekend.
Used with permission by Stephanie O’Dea, NYT best-selling author of the Make it Fast, Cook it Slow cookbooks and A Year of Slow Cooking; stephanieodea.com
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