Poached Salmon

By á-47

Ingredients

• 2 lb. salmon fillet, skinned, pin bones removed, and salmon cut to fit in slow cooker
• 4 cups fresh orange juice
• 3 cups Chardonnay wine
• 1 red onion, sliced
• 2 tea. capers
• 1 tea. salt
• RED ONION & CAPER CREAM
• 1/2 cup heavy cream
• 2 Tbsp. sour cream
• 2 Tbsp. fresh orange juice
• 3 Tbsp. minced red onion
• 1 Tbsp. minced capers
• salt and Tabasco sauce to taste

Preparation

Step 1

Fold a 36" piece of foil lengthwise to a width slightly larger than salmon fillet. Place foil in a 4-6 qt. slow cooker with foil ends hanging over the handles.

Combine orange juice, wine, onion, capers and salt in the slow cooker, then place the salmon fillet on top. Cover slow cooker; cook on high setting for 35-45 minutes.

Test salmon for doneness. Salmon should feel firm and the flesh should flake easily when pierced with a fork; after 30 minutes, test every 5 minutes.

When salmon is cooked through, remove it from the slow cooker by grabbing the ends of the foil and gently lifting out the salmon.

Arrange salmon on a platter garnished with orange slices.
Serve with Red Onion and Caper Cream.

RED ONION & CAPER CREAM: Whip cream with sour cream and orange juice until soft peaks form. Fold onion and capers into whipped cream mixture, the season with salt and Tabasco.