AuthorMike EgrieCategory, DifficultyIntermediate
Slow Cooker Poached Salmon with Green Beans
Yields4 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
 1 skin-on salmon fillet (about 1½ pounds)
 1 cup white cooking wine
 1 lemon, thinly sliced
 2 tbsp chopped dill,divided
 12 oz steam in bag green beans
1

Sprinkle salmon with ¼ teaspoon each salt and pepper. In 5- to 6-quart slow cooker, add wine and salmon, skin side down; top salmon with lemon slices and 1 tablespoon dill. Cover and cook on low 1 hour or high 30 minutes or until internal temperature of salmon reaches 145°.

2

Prepare green beans as label directs. Serve salmon sprinkled with remaining 1 tablespoon dill along with green beans.

Fiber Fuel-Up: Make this meal more filling by serving the salmon and green beans
over a bean-based pasta.

Ingredients

 1 skin-on salmon fillet (about 1½ pounds)
 1 cup white cooking wine
 1 lemon, thinly sliced
 2 tbsp chopped dill,divided
 12 oz steam in bag green beans

Directions

1

Sprinkle salmon with ¼ teaspoon each salt and pepper. In 5- to 6-quart slow cooker, add wine and salmon, skin side down; top salmon with lemon slices and 1 tablespoon dill. Cover and cook on low 1 hour or high 30 minutes or until internal temperature of salmon reaches 145°.

2

Prepare green beans as label directs. Serve salmon sprinkled with remaining 1 tablespoon dill along with green beans.

Slow Cooker Poached Salmon with Green Beans
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