July 30, 2017
Dinner, Main Dish, Fish,
Salmon, Southern, Entertaining, Sunday Dinner, Slow Cooker, Gluten-Free, Heart Healthy, High Protein, Kosher, No Eggs, Non-Dairy more
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"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."
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.
Chop enough dill fronds to equal 2 tablespoons; set aside.
Line the slow cooker bottom with the remaining dill, orange slices, and lemon slices. Sprinkle with 3 tablespoons water.
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.
While the salmon cooks, combine the reserved dill fronds, sour cream, mayonnaise, lemon rind, lemon juice, and mustard in a bowl; refrigerate.
Serve the salmon warm or at room temperature with the dill cream sauce and orange and lemon wedges, if desired.
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