We've discovered the perfect pairing for this moist, lemony, slow-cooker salmon--slightly chewy leeks. Like other alliums, leeks become sweet and rich when roasted slowly for a long time. When cooked in the slow cooker they "melt," becoming jam-like but still retaining pleasant chewiness. Garnish with fresh sage leaves and thyme sprigs, if desired.

Cooking Light
Source: Everyday Slow Cooker
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 5- to 6-quart slow cooker with cooking spray. Place the leeks in the slow cooker; toss with the thyme, sage, and 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, and spread in an even layer. Drizzle the leeks with the wine, and dot with the butter. Cover and cook on LOW until the leeks are tender, about 2 hours and 30 minutes.

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  • Place the salmon on top of the leeks in the slow cooker. Sprinkle the salmon with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; top with the lemon slices, and drizzle with the oil. Cover and cook on LOW until a thermometer inserted in thickest portion of the salmon registers 140 degrees F, about 1 hour. Transfer the salmon to a platter, and serve with the leeks.

Nutrition Facts

369 calories; protein 35g 70% DV; carbohydrates 10g 3% DV; exchange other carbs 0.5; dietary fiber 1g 4% DV; sugars 3g; fat 20g 31% DV; saturated fat 6g 30% DV; cholesterol -1mg; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 569mg 23% DV; thiamin -1mg -100% DV.