|Nutritional Guidelines (per serving)|
This delicious recipe for Crockpot Salmon with Caramelized Onions and Carrots is perfect for entertaining or for the holidays. It's surprising how well salmon fillets cook in the slow cooker. Moist heat is the best way to cook this tender meat.
You can also cook salmon steaks this way, but since they are thicker they will take longer to cook. You can also test by temperature - fish should be cooked to a minimum internal temperature of 140 F as tested with a thermometer.
You can flavor this wonderful recipe any way you'd like. Instead of the dill, add some thyme or use marjoram or basil. If you like mustard, stir some in after you remove the salmon and before removing the onion mixture. Some green chiles or jalapeño peppers would add a nice kick to this recipe.
Serve this one-dish meal with a rice pilaf or mashed potatoes to soak up all the wonderful juices. Enjoy with a glass of white wine.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 onions, coarsely chopped
- 1 (16 ounces) bag baby carrots
- 4 cloves garlic, minced
- 1-1/2 pound salmon filet or 4 (6 ounces) salmon fillets
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon dried dill weed
Place the olive oil and butter in a 4-quart crockpot. Add the onions, baby carrots, and garlic, stir, cover, and cook on low for 6 to 7 hours, stirring once during cooking time, until vegetables are beginning to caramelize. This mixture can cook up to 8 to 9 hours if you are away from home while the food is cooking.
Place the salmon filet (or the smaller individual fillets) over the vegetables in the crockpot and sprinkle with salt, pepper, and dill weed.
Cover and cook on low for 1 to 2 hours until salmon flakes when tested with a fork (test at one hour mark; if salmon is done, turn crockpot off and keep covered until serving time). If you are cooking salmon fillets, cook them for 40 to 50 minutes at most.
When you're ready to eat, place the salmon on a serving plate and top with the onion mixture.