slow cooking expert and mom to three
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A Year of Slow Cooking

Friday, January 18, 2008

Slow Cooker Salmon and Green Beans Recipe



Day 18.


Hey! Salmon in the slow cooker! They said it couldn't be done.


The Ingredients:


--package of thawed salmon
--bunch of green beans
--1/4 cup soy sauce (La Choy is gluten free)
--1/4 cup honey
--1/4 cup citrus juice (I used two lemons and a blood orange; regular orange juice works just fine)


The Directions:

--wash and trim green beans, plop into stoneware
--in a separate bowl, mix the soy sauce, honey and citrus juice together
--place fish on top of green beans
--pour liquid mixture on top
--close up and cook on LOW for 2-3 hours
--serve with rice or quinoa; drizzle sauce from the crock over everything


The Verdict:

This is a good way to cook fish. Adam was worried it wouldn't work, but it ended up being fine. I had really old frozen salmon in the house, and that's what I used. I think it's better to cook this for a short amount of time. If you're not around to check it after a few hours during the week, save fish for the weekend.

17 comments:

~M said...
This comment has been removed by the author.
~M said...

I followed these directions but found I needed to cook the salmon a bit longer, maybe 40-45 minutes. The salmon was very moist this way and not smelly. Just make sure you get very fresh salmon in case it is a tad undercooked compared to conventional (non-crockpot) cooking.

Crockpot Lady said...

M, thank you for that link! I agree that slow, low temperature cooking for salmon should work well. I usually buy frozen salmon at either costco or trader joe's---I'll try it this way next time, and if it still is overly fishy I'll bite the bullet and buy fresh.
thanks again!

jilly said...

I love salmon, and we have it at least once a week, but I am just not sure about this. . .I buy all of my salmon at Costco.

However, I am making the brie for the girls and I tonight!

Stacy said...

Good to know that it may work! I think salmon smells fishy most of the time, so I guess I wouldn't be surprised if it did for this.

Jennifer P. said...

I live by the mantra "If it's from the sea, it's not for me". I know-- I'm a big baby. But if I WERE to eat fish--I'd have it just like the way you made yours. I like citrus and green beans together.

Becka said...

Wanted to say that i mentioned you in my blog today, and used your stock recipe and made up my own recipe to use with it. perhaps you can try it and see what you think? Love your blog!

Tara said...

I never thought of salmon! Good idea! Tara

Crockpot Lady said...

Hi Becka, your blog says it's for invited readers. May I be invited?
I'm glad that you having fun with your crockpot.
-steph

Joanne Brown said...

I LOVE salmon and usually cook it in my electric steamer but may try it in the crockpot. I'm the only one in my family who eats it but I'll still try it! I like to spread wholegrain mustard on the top of salmon fillets. Yummy! (oh, a quick question about sitemeter - how do you find out who has been visiting your blog? it shows the location and domain (ISP) but I can't figure out how I can tell who has visited!)thanks x

Trish said...

Now THAT'S a new concept...Fish in the crock pot. I am trying to learn to like salmon because it's supposed to be good for whatever ails ya'...maybe I'll try this for a change! I've been using my crock pot even more since discovering your blog!

Canadian Saver said...

I love salmon... this is something to put on my list to try!

fiveminds said...

I'd put the salmon in at the end, maybe for 20-30 minutes or until it's done to your liking. I've added shellfish (fresh raw shrimp or canned crab meat) to crock pot recipes before--and just put it in for the last few moments. Never tried a filet before, but I think it would be the same idea--short cook time. Thanks for the tip about LaChoy soy sauce being gluten free. I use San-J wheat-free tamari, but will get some LaChoy now to compare.

Anonymous said...

Try wrapping the salmon in some parma ham or proscuttio Ham.....when I cook it in the oven it takes away all the fishyness of the salmon

Anonymous said...

Could you cook the rice in the slow cooker at the same time?

Stephanie O'Dea said...

Hi anon,

I haven't tried this! I have made rice in the slow cooker before, though. If you test it out, I'd love to hear your results. My inclination would be to put the rice and water in a small pyrex/corningware with the lid on, then layer the salmon and veggies on top, wrapped in foil.

oooh, I'm excited to try!

xoxo steph

SpecialOne said...

I was so excited when I found this recipe. I love using my slow cooker! And the idea of having a salmon dinner with no effort is very appealing.

I tried this recipe a couple of weeks ago. I think that the texture of the salmon was great (better than I expected, really)! My complaint would be that the only flavor I could taste was green beans. The salmon didn't taste like salmon, it tasted like green beans. It was very weird, lol.
If I were to try this recipe again, I would do it all the same (perhaps smaller amounts of the marinade ingredients), but I would cook the beans seperately with the same flavors.

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