It’s one of my New Year’s resolutions: cook more fish at home (sorry, Husband-who-doesn’t-like-fish). The only problem is: I don’t actually like the smell of fish lingering in my kitchen after I grill or saute it. In general, I use the oven to bake fish (a little soy sauce, a little brown sugar, and poof! Dinner!), but I wondered: could the solution be even easier? As in, could I, as in all things tasty and easy, use my crockpot?
It turns out, yes, yes I can, and so can the Husband, who executed this recipe, inspired by Williams Sonoma.
Slow-Braised Salmon with Cucumber-Yogurt Sauce
for the salmon
- about 1/2 cup veggie, seafood, or chicken stock
- 1 cup dry white wine
- 1 small onion, sliced
- pinch salt
- 3-4 sprigs fresh thyme (or dill, which pairs great with salmon, but I can never find)
- as many salmon fillets as you can stand to eat (or fit in your crockpot without layering)
- fresh ground pepper
- baby spinach, for serving
for the sauce
- 1 shallot, diced
- about a cup plain greek yogurt
- 1 tablespoon light mayo
- another sprig or two of thyme, twiggy parts discarded
- fresh parsley, chopped (the Husband used cilantro, which, if you’re like me, you’ll also find works, despite the weird-sounding combo. Parsley would work slightly better with the lemony notes of thyme, though.)
- pinch ground cumin
- 2-3 small cucumbers, diced
- optional: wedge lemon
- In your crockpot (yay!), combine the stock, wine, onion, thyme, salt, pepper and about a 1/2 cup of water. Stir, cover, and cook on low for 30 minutes.
- Add salmon, skin side down, cover, grind a little bit of pepper on top, and cook on low for about an hour. The fish will turn opaque and be completely, deliciously tender.
- As the fish cooks, whisk together the yogurt, a touch of mayo, shallot, more thyme, parsley, pinch cumin and the cucumber. Season with salt and pepper and if you so desire, a squeeze of lemon.
- Serve the salmon on top of the baby spinach and spoon the sauce over each fillet; garnish with parsley. Eat up.
The Husband smothered his in sauce, but he declared this highly edible, if not outright…good. I loved this – so easy, so tasty, so healthy, and delicious the next day, served cold with a salad of spinach and avocado. Bonus: you can eat as many chocolate-covered pretzels as you like after this; you earned them.