Friday, March 25, 2011

Chardonnay Poached Salmon with Fennel and Orange - In the Crockpot!

I just wanted to make sure that this recipe was front and center. It may have been over looked  in my last post since the title suggested a post about wine and the fact that I was a Mad House Wife {in a cute and love able way}.

I am still dreaming about this recipe. It was perfect in every way. 
It was very simple and fuss free with only a few ingredients and prep work.
It was the most delicious salmon I've ever had in my life, and that's a lot.
The kids ate every bite of their second helpings and happily scooped up the salmon and veggies into their endive lettuce cups. I was thrilled that they were devouring healthy endive and loving it.
Lastly, using a crock pot was genius (I'm not tooting my own horn, I saw the method in Taste of Home magazine). It literally ensures a perfectly cooked and moist salmon.


So here is the recipe. Front and center. Please give it a try, I know you'll love it too.

You can serve the salmon like this for a pretty Hors d'oeuvers or fun, healthy and kid friendly finger foods
or, simply serve the fish over some cous cous.


Cous Cous with cinnamon, curry and currants




You Will Need:


2 lbs. *wild salmon fillet, skinned.
1 cup fresh orange juice
2 cups chardonnay (I used Mad Housewife)
1 bulb fennel, sliced
1 small red onion, sliced
1 tablespoon capers
1 teaspoon French grey sea salt


Garnishes:
Endive lettuce cups
1 Orange thinly sliced
Fennel fronds



Putting it all together:

Fold a 36 inch piece of aluminum foil lengthwise to a width slightly larger than the salmon fillet. Place foil in a 4-6 qt. slow cooker with foil ends hanging over the handles.


Combine orange juice, Chardonnay, fennel, onion, capers and salt in the slow cooker. Place salmon on top. Cover and cook on high heat setting for 45-60 minutes.

Test salmon for doneness at 45 minutes by using a fork to gently pull at salmon. When it easily flakes it is done. Test every 5 minutes after 45 min until done.

When salmon is done, remove it from the slow cooker by carefully lifting the ends of the foil and placing it on a platter. Using a fork, scoop into endive cups, crackers or on top of cous cous. Dollop with a bit of Caper Creme Sauce, recipe to follow.



Caper Creme Sauce:

1/2 cup heavy cream
2 tablespoons sour cream
2 tablespoons orange juice
2 tablespoons red onion, diced
1 tablespoon capers
Tabasco or Hot sauce if you please


Whip cream with sour cream and orange juice until soft peaks form, about 3 minutes. Gently fold in capers and onion, season with hot sauce if you like.





Into the slow cooker you go. See you in 45-60 minutes.

capers add the all important salt factor to the fish





Like this post? Love my blog? Please vote for me

{Healthy Mamma}
It would mean the world to me!
(I'm currently on page 3, #125)  ;}


Thanks!





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13 comments:

  1. This looks delicious! Looking forward to trying this recipe.

    PS Thanks for stopping by my blog :)

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  2. Just voted! Good luck, and your salmon looks delicious!

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  3. This looks fabulous. This question may be total sacrilege, but if you had to make it without wine, what poaching liquid would you suggest? Broth? Water?

    I ask because we are alcohol free in my house, so no wine. But I want to make this! Or something like it, anyway, since I'm sure it will be different without the wine.

    Thanks!

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  4. it's the first time I hear about cooking salmon in the slow cooker. Love the idea. thanks for sharing. Congrats on babble and good luck, now you're on #121

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  5. The best salmon you've ever had, eh? It must be some pretty damn good salad then. Must make.

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  6. Not salad. Salmon. One day I will learn how to type...

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  7. I LOVE salmon...it´s my fave! Your blog is just what I need, inspiration for dinner time...I always lack inspiration for what to cook..lol..

    Thanks for your visit on my blog and your wonderful comment.

    Have a wonderful day!

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  8. @Georgie, not sacrilege, good question. I should have probably given that alternative since this is a fam blog. I would use a chicken broth, preferably home made which is worlds different than bought broth. You could use water but It wouldn't be as flavorful. Next time you roast a whole chicken save the bones and any tidbits left over and slow simmer with onion, celery and carrot. Let cool and pour into muffin tins and fees. Now you have a big batch of ready to use broth.

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  9. Hi Gwen...Thanks for stopping by my space and your wonderful comments.....you hav a wonderful space with some amazing collection of healthy recipes....I would love to try some of your seafood recipes.If you try this crab recipe do let me know....I have more crab recipes in my space and I'm planning to add more.....do stop by my space again :-)

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  10. I have never thought to make salmon in the slow cooker. What an amazing recipe. It looked to pretty the way you presented it, too.

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  11. Oh how lovely. I have never thought to use my crock pot for anything other than stews. I love this idea. Thank you for sharing with me. Visiting your blog brings me a measure of brightness (which is a much needed thing). I hope you have a blessed week, my friend. Your words and prayers have been much appreciated.

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  12. Thank you everyone.
    Monet, thank you that's so sweet. I was so happy to hear from you this morning.
    Hugs and kisses.

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  13. I love new ideas on salmon as salmon is a regular in my kitchen :) ...I never thought a slow-cooker could do the job.

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