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Lemon-Dill Poached Salmon

Salmon may not be the first protein that comes to mind when you think of slow cooker recipes, but the slow cooker can actually create an ideal, gentle environment for poaching fish. The only work involved in this recipe is whipping up the Creamy Dill Sauce and putting together the poaching stock in the morning or mid-day. Then simply allow the stock to slow cook for hours so that the aromatics can infuse the poaching liquid with flavor. When it’s close to dinnertime, pop the salmon into the slow cooker, allow it to poach while you prepare the rest of the meal, and get ready for moist, tender, delicately flavored salmon!
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Ingredients Method

Ingredients
  

Poaching Stock
  • 1 cup water
  • 2 cups low-sodium vegetable broth
  • 1 cup dry white wine such as Chardonnay or Pinot Grigio
  • 1 lemon cut into ¼-inch thick slices
  • 2 shallots cut into 1/8-inch thick slices
  • 1 tablespoon capers
  • 4 sprigs fresh dill
  • 1 teaspoon salt
  • 15 black peppercorns
Creamy Dill Sauce
  • 1/3 cup Greek yogurt
  • 1/3 cup sour cream
  • 1½ tablespoons minced fresh dill
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon House Seasoning recipe follows
  • Salt and ground black pepper to taste
  • 4 skin-on salmon fillets 1 to 1½ inches thick
  • Salt and ground black pepper to taste
  • Lemon wedges for serving

Method
 

  1. For poaching stock: In the bottom of a large oval slow cooker, combine the water, vegetable broth, white wine, lemon slices, shallots, capers, dill sprigs, salt, and peppercorns. Cover the slow cooker and cook on low for 4 to 8 hours.
  2. For creamy dill sauce: Whisk together the Greek yogurt, sour cream, dill, parsley, apple cider vinegar, and House Seasoning in a small bowl. Adjust the seasoning with salt and pepper to taste, if desired. Cover the bowl and refrigerate the sauce for at least 2 hours, preferably longer, before serving.
  3. Season the fleshy sides of the salmon fillets with salt and pepper to taste, and place them in the slow cooker, skin-side down. Cover the slow cooker and cook on high for 20 to 40 minutes, until the salmon is flaky and opaque, with the thickest part of the fillets measuring 145° on an instant-read thermometer. If your salmon fillets are thin or your slow cooker runs hot, check for doneness sooner. Serve the salmon fillets with the lemon wedges and Creamy Dill Sauce.