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
- 1 bulb fennel, sliced
- 1 red onion, sliced
- 2 tea. capers
- 1 tea. kosker salt
- 2 oranges, thinly sliced
- fennel fronds
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- 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
- Kosher salt and tabasco to taste
Preparation
Step 1
Fold a 36" piece of aluminum foil lentghwise to a width slightly larger than salmon fillet. Place foil in a 4-6 qt. crock pot with foil ends hanging over the handles.
Combined oj, chardonnay, fennel, onion, capers, and salt in the slow cooker, then place salmon on top. Cover slow cooker, cook salmon on high for 35-45 minutes.
Test salmon for doneness after 30 minutes. 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 and fennel fronds. Serve salmon with Red Onion & Caper Cream and crackers, if desired.
RED ONION & CAPER CREAM
Whip cream with sour cream and orange juice until soft preaks form. Fold onion and capers into whip[ped cream mixture, then season with salt and tabasco.