Slow Roasted Salmon With Dill Cream

8
Servings
20m
Prep Time
150m
Cook Time
2h 50m
Ready In


"For this dish make sure your fish is cut from the center or top section so the fillet has the same thickness throughout. That way it will cook evenly."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (221.8 g)
  • Calories 245.4
  • Total Fat - 9.9 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 72.3 mg
  • Sodium - 476 mg
  • Total Carbohydrate - 8.1 g
  • Dietary Fiber - 1.3 g
  • Sugars - 3.2 g
  • Protein - 30.7 g
  • Calcium - 52.2 mg
  • Iron - 0.8 mg
  • Vitamin C - 25.3 mg
  • Thiamin - 0.2 mg

Step 1

In a large, oval, slow cooker, place a piece of foil long enough to overhang the sides. Coat the foil and slow cooker sides with cooking spray.

Step 2

Chop enough dill fronds to equal 2 tablespoons; set aside.

Step 3

Line the slow cooker bottom with the remaining dill, orange slices, and lemon slices. Sprinkle with 3 tablespoons water.

Step 4

Season the flesh side of the salmon with salt and pepper; place the fillet, skin side down, on top of the citrus. Cover and cook on low for 2 1/2 hours or until the fish flakes easily when tested with a fork. Using the foil as handles, lift the salmon fillet out of the slow cooker; let it stand 10 minutes. Lift fillet off the herbs, and transfer to a serving platter.

Step 5

While the salmon cooks, combine the reserved dill fronds, sour cream, mayonnaise, lemon rind, lemon juice, and mustard in a bowl; refrigerate.

Step 6

Serve the salmon warm or at room temperature with the dill cream sauce and orange and lemon wedges, if desired.

Tips & Variations


  • Foil
  • Slow Cooker
  • Cooking spray

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