1/2 pound to 2 pounds of salmon (I used about 1 pound that was cut into 3 pieces)
2 lemons, sliced
12-18 ounces fresh spinach
1/2 teaspoon black pepper
3/4 teaspoon kosher salt
2 teaspoons dried dill, or 2 tablespoons fresh dill
1/4 cup white wine
1. Use a 5-6 quart slow cooker.
2. Wash your spinach if necessary and cram it into the slow cooker. It should fill the slow cooker almost to the brim. Don’t worry, it will cook down.
3. Place fish onto the bed of spinach, and sprinkle it on each side with the salt, pepper, and dill.
4. Arrange the lemons on top of the fish and then add the wine.
5. Cook on low for 2 hours, or until fish flakes easily with a fork.
This is another recipe adapted from A Year of CrockPotting. I planned this meal when Art thought that he would be gone for work during the week but circumstances changed and he ended up being home. He was gracious enough to order pizza so that Lance and I could still have salmon.
I had some trepidation about cooking something as delicate as fish in the crock. Essentially, this is somewhere between steaming and poaching the fish and it turned out perfectly moist and cooked through. I used fresh dill from my CSA box and the flavor was spot on. This was a delicious and easy way to prepare fish, all while watching a movie.
The salmon shown here had some lemon-pepper marinade on it since the store didn't have plain salmon.