I love this recipe because it's healthy and almost effortless. And the salmon always cooks to perfection! —Erin Chilcoat, Central Islip, New York
- 2 cups water
- 1 cup white wine
- 1 medium onion, sliced
- 1 celery rib, sliced
- 1 medium carrot, sliced
- 2 tablespoons lemon juice
- 3 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 salmon fillets (1-1/4 inches thick and 6 ounces each)
- Lemon wedges
- In a 3-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 45 minutes.
- Carefully place fillets in liquid; add additional warm water (120° to 130°) to cover if needed. Cook, covered, 45-55 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Remove fish from cooking liquid. Serve warm or cold with lemon wedges. Yield: 4 servings.
Originally published as Simple Poached Salmon in Taste of Home April/May 2014
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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