Name: Slow-Cooker Poached Salmon with Caper Relish
Total time: PLACEHOLDER
Ingredients: 1 lemon , sliced ¼ inch thick; 2 tablespoons minced fresh parsley , stems reserved; 2 tablespoons minced fresh tarragon , stems reserved; 1/4 cup dry white wine; 4 (6- to 8-ounce) skin-on salmon fillets , 1 to 1½ inches thick; Salt and pepper; 1 shallot , minced; 2 tablespoons capers , rinsed and chopped; 1 tablespoon honey; 1 tablespoon cider vinegar; 1 tablespoon extra-virgin olive oil

Why This Recipe Works

A slow cooker is the perfect vehicle for poaching salmon, as it requires less monitoring than the classic stovetop method but yields comparable results with less chance of overcooking. To ensure success, we came up with a few tried-and-true techniques: A foil sling helped us with ease of removal once the fish was done, and elevating the fish on herb stems and citrus slices gave us more even cooking throughout.

Before You Begin

You will need an oval slow cooker for this recipe. Look for salmon fillets of similar thickness to ensure that they cook at the same rate. Leave the skin on the salmon to keep the bottom of the fillets from overcooking and to make it easier to skin the fillets once done. Check the salmon’s temperature after 1 hour of cooking and continue to monitor until it registers 135 degrees.

Instructions

Fold sheet of aluminum foil into 12 by 9-inch sling; press widthwise into slow cooker. Arrange lemon slices in single layer in bottom of prepared slow cooker. Scatter parsley stems and tarragon stems over lemon slices. Add wine to slow cooker, then add water until liquid level is even with lemon slices (about ¼ cup). Season salmon with salt and pepper; arrange skin side down in even layer on top of herb stems. Cover and cook until salmon is opaque throughout when checked with tip of paring knife and registers 135 degrees (for medium), 1 to 2 hours on low.

Combine minced parsley, minced tarragon, shallot, capers, honey, vinegar, and oil in bowl. Season with salt and pepper to taste. Using sling, transfer salmon to baking sheet. Gently lift and tilt fillets with spatula to remove herb stems and lemon slices; transfer to serving dish. Discard poaching liquid and remove any white albumin from salmon. Serve with relish.