New York Times best-selling author, slow cooking expert, mom of three
  • Follow me
  • Subscribe to newsletter
  • Follow me on Pinterest
  • Follow me on Twitter
  • Become a fan on Facebook
  • Follow me on Google Plus

A Year of Slow Cooking

Tuesday, September 7, 2010

Salmon with Lime Butter Slow Cooker Recipe


This photo makes me smile. It's not the best---I've never been all that good at food photography---but while I scrolled through the newest downloads on the computer this morning, I started chuckling when I came to this picture.

It's fish. On a fish plate.

When Adam and I went to Crate and Barrel to register prior to our wedding, he scanned in this fish platter. I thought it was hideous.

HIDEOUS.

but he wanted it, and was certain that somebody would buy it, even with the $120 price tag.

It certainly wasn't worth arguing over, so I held my cringe as he happily "zapped" it with the registry gun.

I don't remember which of our guests bought this platter, but I do know that this fish has been lovingly packed in bubble wrap each time we've moved, and we find every opportunity we can to bring it to the table.
A platter of brownies? put 'em on the fish.
Cheese and crackers? put 'em on the fish.
How about strawberries and grapes? put 'em on the fish.

It makes me smile every single time.



The Ingredients.
serves 2

I took this picture prematurely. I ended up adding more ingredients than are pictured (I told you I was lousy at food photography!)

2 salmon fillets (slightly frozen is okay)
1 tablespoon butter, melted
1/2 tablespoon lime juice
1/8 teaspoon black pepper
1/2 teaspoon dried minced parsley (if you have fresh, chop up 1-2 teaspoons)
2 cloves minced garlic
aluminum foil

The Directions.

Use a 4-6 quart slow cooker. Spread a length of foil onto the countertop, and put the salmon fillets directly in the middle.
In a small bowl, melt the butter in the microwave, then stir in lime juice, pepper, garlic, and parsley. Brush this mixture all over the top of your fish. Fold the foil over and crimp the sides to make a packet.
Put this packet into the bottom of an empty slow cooker. Cover, and set to high for two hours.
Your fish is finished when it flakes easily with a fork.
Serve with steamed broccoli and quinoa (or something similar).

on a fish plate.

The Verdict.

The salmon gets infused with a nice mild citrusy flavor---it's not too limey, and if I didn't know better, I'd probably think it's lemon. And yup, if you'd rather use up the lemons on your tree, go ahead and use them! It's all good.
This was enough fish for me and Adam and the girls, but would really only fill up two adults. I'm pleased that there was enough flavor that no one at the table asked for tartar sauce!

I hope you had a wonderful Labor Day weekend. I'm so happy to spend another fall crockpotting with you!

Fish. It's what's for dinner. In the crock.
parmesan tilapia
cioppino
fish chowder
lobster bisque
mahi mahi
sweet and spicy salmon
fillet of sole with pesto
barbecued shrimp (snuck that one in there! :-) )

september 7, 2008 flashback: fruit leather
Print Friendly and PDF

23 comments:

pigbook1 said...

Our version of the fish plate is an olive canoe. What else can I serve in an olive canoe?

Amie said...

Your fish plate story is hilarious! Who would choose something like that...and then who would buy it? :) Nice to see you blogging!

the country cook said...

When we were registering, I went to the bathroom - while I was gone, my husband registered for a bottle of Dr. Pepper, a large bag of M&M's, and an X-box. He got all of it! Did I get my Kitchen Aid? No. I'm not bitter, though... :-)

Brigitte said...

Looks yummy and will have to try it! A friend of mine let her husband register for things and he wanted golf balls and Mt. Dew. I think everyone bought them Mt. Dew! lol Enjoy that fish plate. I use my Christmas tree platter for everything best 19.99 purchase ever! :)

Kathryn said...

We have a wedding gift, fish dish that I thought was SO beautiful that it has never been used for food. It is "art" in my china cabinet and I fondly think of Sean when I see it.

Elsa said...

I didn't think salmon could be cooked in a slow cooker. I have a recipe similar to that one though. I replace the parsley with cilantro and add some cumin. Very good! Maybe I'll try it in my slow cooker! :)

Crystal said...

How funny!

Salmon in the crockpot... why didn't i think of that?

jeanneeatsworld said...

Our fish platter is a corn platter - shaped like six ears of corn. I use it for EVERYTHING. One of my friends gave it to us as a gag wedding gift and I refused to return it.

Sounds yummy. Now I want salmon!

Heidi @adventuresofaglutenfreemom.com said...

Love the fish plate story, but I love your pictures even more...they're real. :0)

Jennifer said...

That's a fantastic story! I love it.

Sharon said...

Hey, I just tried the parmesan tilapia in the crock last week and it was so yummy...But I'm wondering...HOW do you get the fish smell out of the crock???

Amy @ Simply Sugar & Gluten-Free said...

Hi Stephanie! Love the fish plate story, too. My hubby and I didn't register for gifts...instead we asked guests to donate to a charity close to our hearts. Our plates and bowls are a hodge-podge of what we had before we got married...it's time for some new stuff.

I am amazed at your salmon recipe...I would have never put salmon in the CrockPot. Gonna' have to give it a whirl!

Heather @CeliacFamily said...

Fun story. For our wedding, my husband thought it would be funny to register for a fish pillow - rainbow trout, I think. Neither of us fish, nor are we particularly found of fish. But it was fun to see which our friends would buy it for us. :) 11 years later, it still resides on our couch.

gfe--gluten free easily said...

Hey, we have fish plates, too! Ha, ha. We received them as a wedding gift unsolicited. ;-) I admit we were a bit taken aback at first, but grew fond of them over time. I always use them to serve fishy thingd, which warns friends with fish issues as well as being cute. I love salmon and I make a dish with cayenne and lime, so I'm sure I'd love this one, Steph. :-)

xo,
Shirley

Anonymous said...

"use up the lemons on your tree" You're such a silly California girl, as if we all have trees with citrus fruit in our backyards;) We only live a couple of states north, in WA but no citrus trees here. When we were visiting friends while in Disneyland they had a lemon tree and my girls were just facinated they had to pick it and bring it home!
~Misty

Anonymous said...

Your fish platter comments made me laugh. We bought our first house six months before our wedding, and one of the treasures we inherited was a bowl of yellow cabbage leaves supported by bright red lobsters. It became the centerpiece of every celebration for years.

Kristin said...

Totally made this today and it was A-Maz-Ing! Now I want a hugely overpriced fish platter to go with it! Yummmmm...

Joann said...

Never thought of doing salmon in the slow cooker! Just pinned this on my Pinterest board and can't wait to try it!

Kellie said...

Hi I made this the other day and was really tasty and I don't even like fish very much but thought I would give it a try and my wee boy said it was delicious so big thumbs up x

Sharon said...

I have a fish platter and 6 fish plates that I got from my mom who got them from her mother in law (my grandmother). We have them hanging on our dining room wall.

Indiana Joneses said...

I don't mean to post this twice. But I don't know if it worked the first time. Anyway.

How long would I cook this if I started my salmon filets out totally frozen? What if I layered up the veggies and grain underneath?

Trying to figure out if this can be a set-it-and-forget-it weeknight meal or if it should be reserved for a weekend when I can start it later and baby sit the crock a little.

Thank! :-D

Stephanie O'Dea said...

Hi Indiana,
If your fish is frozen it'll thaw rather quickly in the pot, so really only another 30 minutes is needed.
If you layer in veggies and grain (do you mean rice?) it won't really affect the cooking time of the fish -- fish in foil in the crock really needs about 2 hours on high for good texture.

I'd recommend cooking it for the first time at least on a weekend to test out the cooking time ---- if you super pack the pot and have the fish on top you may be able to stretch it to 4 hours, but fish isn't an all-day-out-of-the-house recipe. I'm sorry!

Indiana Joneses said...

Don't apologize, it's okay. I just wasn't sure how far I could stretch it. :)

I will still definitely try this one. Just not on a 10-hour workday.

Thanks for getting back to me so quickly!

Post a Comment

Thank you for your comment! I will try my hardest to answer questions as they come up, but if your question gets buried, you may try me on twitter or facebook.

Due to a CRAZY amount of spam, anonymous comments are no longer allowed. Please use one of the free account services listed.

Happy Slow Cooking!

 
You are using Internet Explorer 6 which is unable to render this web site properly or display the drop-down elements in the main menu. Please upgrade your browser to the latest version of Internet Explorer or try installing Google Chrome or Mozilla Firefox instead.