You’re going to love this technique for perfectly poaching salmon from Fresh Flavors From the Slow Cooker by Nicki Sizemore: Salmon fillets slowly cook on a bed of herbs, lemon slices, and white wine until tender and flaky. The cucumber-and-caper yogurt sauce is the perfect cool, creamy pairing with rich salmon, and Quick Pickled Shallots add a burst of brightness to the finished dish.
Be sure to check the salmon after 1 hour, as the cooking time will depend on the thickness of the fish and your slow cooker model. Serve the salmon with whole grains for a simple but elegant meal. You’ll need a 5- to 7-quart oval slow cooker for this recipe.
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Slow-Cooked Salmon + Cucumber-Caper Yogurt Sauce & Quick Pickled Shallots
- Yield: 1 ¾ cups 1x
Description
You’re going to love this technique for perfectly poaching salmon from Fresh Flavors From the Slow Cooker by Nicki Sizemore: Salmon fillets slowly cook on a bed of herbs, lemon slices, and white wine until tender and flaky. The cucumber-and-caper yogurt sauce is the perfect cool, creamy pairing with rich salmon, and Quick Pickled Shallots add a burst of brightness to the finished dish.
Ingredients
Slow Cooker :
1 large lemon, thinly sliced
¼ cup dry white wine
1 teaspoon finely chopped dill, plus 2–3 large dill fronds
4 (6- to 8-ounce) skin-on or skinless salmon fillets, 1 to 1½ inches thick, preferably center cut
Salt and freshly ground black pepper
For Serving
This creamy cucumber yogurt sauce with dill and capers transforms the salmon into something special, even it it’s an ordinary Tuesday night. You’ll need only six inches of an English cucumber; save the rest for salads or snacking.
1 (6-inch) piece English cucumber
1 cup plain whole milk yogurt
1 tablespoon drained capers
2 teaspoons chopped fresh dill
Salt and freshly ground black pepper
Quick Pickled Shallots:
Make these pickled shallots after you start the salmon, as they need to sit for 30 minutes. They’re also delicious on sandwiches, burgers, salads, and tacos.
1 medium shallot, very thinly sliced into rounds
¼ cup red wine vinegar
2 teaspoons sugar
1 teaspoon kosher salt
Instructions
Assemble the Slow Cooker
1. Press a large piece of heavy-duty aluminum foil into a 5- to 7-quart oval slow cooker so that the ends extend over the edge (this will help you pull out the salmon after it’s cooked). Arrange the lemon slices in a single layer in the bottom of the slow cooker. Pour in the wine, then add enough water to come just to the top of the lemon slices. Arrange 2 to 3 dill fronds over the lemons.
2. Season the salmon fillets with salt and pepper to taste, and sprinkle with the chopped dill. Arrange the fillets over the lemon slices in the slow cooker, skin side down. Cover and cook until the salmon is tender and flakes easily with a fork, 1 to 1½ hours on low (high heat is not recommended).
Cucumber-Caper Yogurt Sauce:
1. Shred the cucumber on the large holes of a box grater. Transfer the cucumber to a strainer, and press with your hands to remove as much liquid as you can. Scrape the cucumber into a large bowl, and add the yogurt, capers, and dill. Season with salt and pepper to taste. Refrigerate until serving (or for up to 1 day).
Quick Pickled Shallots:
Place the shallot in a small heatproof bowl. Combine the vinegar, sugar, and salt in a small saucepan, and bring to a boil, stirring to dissolve the sugar and salt. Pour the hot mixture over the shallot and stir to combine. Let sit at room temperature for 30 minutes, or refrigerate for up to 5 days.
Serve
Hold on to the foil handles to transfer the salmon to a large baking sheet. Using a spatula, carefully transfer the fillets to plates. Drizzle with the yogurt sauce, and arrange a few of the pickled shallots on top.