Salmon Slow-Cooked with Herbs

Name: Salmon Slow-Cooked with Herbs
Prep time: 10 min
Cook time: 3 h 10 min
Total time: 3 h 20 min
Ingredients: 1 medium onion, halved and cut into thin slices; 1 pound small Yukon Gold potatoes, scrubbed and cut into thin slices; 2 pounds farm-raised salmon fillet, pin bones removed; 2 celery ribs, cut into thin slices; 2 tablespoons extra-virgin olive oil, divided; 2 tablespoons chopped fresh herbs, such as parsley, dill, basil, and/or tarragon; 2 tablespoons chopped fresh herbs, such as parsley, dill, basil, and/or tarragon; 2 tablespoons chopped fresh herbs, such as parsley, dill, basil, and/or tarragon; 2 tablespoons chopped fresh herbs, such as parsley, dill, basil, and/or tarragon; ¼ teaspoon coarsely ground black pepper, plus more to taste; ½ teaspoon kosher salt, plus more to taste; 1 cup hot water; ½ cup dry white wine; 2 tablespoons chopped fresh herbs, such as parsley, dill, basil, and/or tarragon; 2 tablespoons butter

Preparation info

4–6
Servings

Difficulty
Easy
Ready in
3 hr 30

Appears in

Art of the Slow Cooker

By Andrew Schloss

Published 2008

About

Salmon is one of the few fish sturdy enough for braising, but like all fish, it can be ruined by over-cooking. So for this recipe, you will need either a cooker with a timer that allows it to switch to warm automatically, or you will have to reserve this dish for a day when you will be around to monitor the cooking. The setup of the cooker is also a bit unusual: a layer of vegetables is topped with a strip of foil, onto which you place the salmon. This construction has a double benefit: The

Ingredients

Fish course
Gluten-free
Pescatarian

Ingredients

Method