Have you ever slow roasted? I'm officially obsessed. If you wish for a delicious, beyond tender meal that you barely have to do any work for, then you must get a slow cooker. I literally spent 5 minutes in the kitchen and was able to watch ALL of NBC's The Voice (come on, I know you watched it too) while checking emails and enjoying a bottle of vino with the hubs. Then after 1 hour.... "DING!" Dinner is READY. It's like you have a personal chef in the kitchen doing all the work. You are just the brains behind the project.
For this dish, I did a very simple slow roasted salmon with bright flavors using fresh dill, parsley and lemon zest. I served it alongside a quick cucumber Greek salad, but you can also serve with my Heirloom Tomato and Hearts of Palms Salad which compliments the salmon great.
SLOW ROASTED SALMON
3 to 4 Wild Alaskan Salmon filets (about 2 pounds of salmon total), skin and any bones removed (ask your fishmonger to remove for you!)
1/2 cup of water
1/2 cup of vegetable stock
1 cup of white wine
1/2 small yellow onion, sliced
3 fresh dill springs
Salt and pepper
Fresh chopped parsely (about 1 to 2 tablespoons)
Fresh chopped dill (about 2 tablespoons)
The zest of 2 lemons
Olive oil of choice for drizzling
First off, let's start with the slow cooker. There are many different ways you can slow cook this dish. I used my brand new Cuisinart Multicooker from William Sonoma. Set your slow cooker on low and combine the water, veggie stock, white wine, onion, dill and couple teaspoons of salt and pepper. Mix gently in slow cooker. Cover and cook on low for 30 minutes so the flavors combine. In the meantime, season salmon filets with a light amount of salt and pepper. Add the salmon filets, cover and slow cook on low for 1 hour or until opaque and just fork tender. (*Side note: it's best not to lift the cover off too much while the salmon is roasting, but you will have to check on your salmon toward the end. You may not need a full hour of cooking time depending on your machine). Garnish with fresh chopped parsley, dill and lemon zest and drizzle with your favorite olive oil for some extra flavor (I used a basil infused oil that tasted lovely with the fish). Serve with your favorite salad such as this Heirloom Tomato and Hearts of Palm Salad.