Prep 5 mins
Cook 2 hrs
The salmon gets permeated with a mild citrus flavor. The crockpot keeps your kitchen from getting too hot. Adapted from a recipe at "A Year of Slow Cooking" http://bit.ly/9pfFQp
- 2 salmon fillets
- 1 tablespoon butter, melted
- 1⁄2 tablespoon lime juice
- 1⁄8 teaspoon black pepper
- 1⁄2 teaspoon dried minced parsley or 1⁄2 tablespoon chopped fresh parsley
- 2 garlic cloves, minced
- Tear a large square of heavy-duty aluminum foil. Place the salmon in the center.
- Combine the remaining ingredients in a small bowl. Brush the fish liberally with this mixture. Bring up two sides of the foil until they meet in the middle. Fold over the top 1" of the foil, then keep folding over until the foil is flush against the top of the fish. Roll one open end over the same way. Pour the remaining butter in the other open end, then roll over to seal. Poke 2-3 holes in the top of the foil with the tip of a knife or a skewer.
- Place the packet in a 4-6 quart slow cooker. Cover and cook on high 2 hours. (You could also bake it in a 350F oven for about an hour; put the packet on a cookie sheet to avoid spills.) The fish is done when it flakes easily with a fork.
Delicious. But for the love of pete, don't cook it for an hour at 350. More like 30 minutes.