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Elegant & Effortless Slow Cooker Salmon with Rutabaga and Di – vegetarian recipe
Stav Kogan

Elegant & Effortless Slow Cooker Salmon with Rutabaga and Dill

This Slow Cooker Salmon is a revelation, proving your trusty slow cooker isn't just for roasts and stews. We gently poach delicate salmon fillets over a bed of tender rutabaga, infusing them with fresh dill, bright lemon, and a touch of luxurious cream. It's a minimalist masterpi
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 serving
Calories: 544
Ingredients Method Nutrition

Ingredients
  

  • 3 tablespoons (45 ml / 1.5 fl oz) ghee or other healthy cooking fat, melted, divided
  • 500 g (1.1 lb) 1 large rutabaga, about, peeled and cut into 1/4-inch / 1/2-cm slices
  • 1/2 teaspoon (10 ml / 0.3 fl oz) fine sea salt, or to taste
  • Ground black pepper, to taste
  • 2 tablespoons (30 ml / 1 fl oz) water or fish stock
  • 4 medium salmon fillets, about 150 g / 5.3 oz each
  • 2 tablespoons (8 g / 0.28 oz) chopped fresh dill
  • 2 tablespoons (30 ml / 1 fl oz) fresh lemon juice
  • 1/4 cup (60 ml) heavy whipping cream or full-fat coconut milk
  • 4 tablespoons (60 ml / 2 fl oz) extra-virgin olive oil, for serving
  • To prevent a watery sauce, place a layer of paper towels or a clean tea towel over the ceramic insert before putting on the lid. This absorbs excess condensation.
  • For a dairy-free option, substitute the heavy cream with an equal amount of full-fat canned coconut milk. It adds a lovely, subtle sweetness.
  • Ensure your rutabaga slices are uniform in thickness, about 1/4-inch (1/2-cm), so they cook evenly and become tender at the same rate.

Method
 

  1. Grease the slow cooker with 1 tablespoon / 15 ml (0.5 fl oz) of the ghee.
  2. Arrange half the rutabaga slices in a single layer, season with salt and pepper, and drizzle with another tablespoon of ghee.
  3. Add the remaining rutabaga slices in a second layer, season with salt, drizzle with the last tablespoon of ghee, and add the water or fish stock.
  4. Place 2 layers of paper towels or a clean tea towel over the top of the slow cooker bowl to absorb condensation, then secure the lid.
  5. Cook on low for 2 hours.
  6. Place the salmon fillets on top of the cooked rutabaga.
  7. Season with salt and pepper, sprinkle with fresh dill, and drizzle with lemon juice.
  8. Replace the paper towel and lid, and continue to cook on low for 1 to 2 hours, or until the salmon is cooked to your liking. Start checking for doneness after 1 hour.
  9. Stir in the heavy whipping cream or coconut milk during the last 30 minutes of cooking.
  10. To serve, place a salmon fillet and a portion of the rutabaga on each plate.
  11. Drizzle each serving with 1 tablespoon / 15 ml (0.5 fl oz) of extra-virgin olive oil. Store leftovers in an airtight container in the refrigerator for up to 3 days.
  12. Don't overcook the salmon! Fish cooks quickly, even in a slow cooker.
  13. Check for doneness after 1 hour by flaking it with a fork. It should be opaque and separate easily.

Nutrition

Calories: 544kcalCarbohydrates: 11.8gProtein: 34.2gFat: 39.6g

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