Chardonnay-Poached Salmon With Fennel & Orange

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fold a 36-inch piece of foil lengthwise to a width slightly larger than salmon fillet. Place foil in a 4-6 quart slow cooker with foil ends hanging over the handles.
  • Combine orange juice, chardonnay, fennel, onion, capers salt and pepper in the slow cooker then place salmon on top. Cover slow cooker; cook salmon on high-heat setting for 35-45 minutes.
  • Test salmon for doneness. Salmon should feel firm and the flesh should flake easily when pierced with a fork; after 30 minutes, test every 5 minutes.
  • When salmon is cooked trhough, remove it from the slow cooker by grbbing the ends of the foil and gently lifting out the salmon.
  • Arrange salmon on a platter and garnish with orange slices and fennel fronds. Serve salmon with Red Onion & Caper Cream and crakers, if desired.
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