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Poached Salmon – vegetarian recipe
Stav Kogan

Poached Salmon

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Servings: 4 servings
Calories: 1240
Ingredients Method Nutrition

Ingredients
  

  • 4 steaks wild-caught salmon (approx. 6 oz / 170g each)
  • 1 medium white onion (approx. 5.3 oz / 150g), peeled and sliced
  • 2 tsp (0.3 oz / 10g) minced garlic
  • 0.5 tsp (0.1 oz / 3g) salt
  • 0.1 tsp (0.03 oz / 1g) ground white pepper
  • 0.5 tsp (0.05 oz / 1.5g) dried dill weed
  • 2 tbsp (1 oz / 30g) avocado oil
  • 2 tbsp (1 oz / 28g) unsalted butter
  • 2 tbsp (1 oz / 30g) lemon juice
  • 1 cup (8 oz / 240g) water
  • Watch the Temperature: Slow cookers can vary in their exact Low temperature. Check your salmon at the 3-hour mark. The fish is done when it is opaque and flakes gently with a fork, reaching an internal temperature of 145°F (63°C).
  • Skin On or Off? For slow cooker poaching, leaving the skin on helps the steaks stay together during the cooking process. You can easily peel it away right before serving if preferred.
  • Fresh Herb Finish: While dried dill works beautifully in the poaching liquid, garnishing the finished dish with freshly chopped dill or parsley right before serving adds a vibrant pop of color and a bright, fresh flavor contrast.

Method
 

  1. Place 2 tbsp. (1 oz / 28g) of unsalted butter into the bottom of a 4-quart slow cooker, add the wild-caught salmon steaks, and drizzle them evenly with 2 tbsp. (1 oz / 30g) of avocado oil.
  2. Combine the sliced white onion (5. 3 oz / 150g), 2 tsp. (0. 3 oz / 10g) minced garlic, 0. 5 tsp. (0. 1 oz / 3g) salt, 0. 1 tsp. (0. 03 oz / 1g) ground white pepper, 0. 5 tsp. (0. 05 oz / 1. 5g) dried dill weed, 2 tbsp. (1 oz / 30g) lemon juice, and 1 cup (8 oz / 240g) water in a medium stovetop saucepan.
  3. Stir the aromatic liquid mixture thoroughly and bring it to a rolling boil over high heat.
  4. Carefully pour this boiling mixture directly over the poached salmon base in your slow cooker, ensuring the fish is well-covered by the aromatics, and tightly shut the lid.
  5. Plug in the slow cooker and cook the poached salmon on the Low heat setting for exactly 3 hours and 30 minutes, or until the fish is completely tender and flakes easily with a fork; serve straightaway.
  6. Keep it Low-Carb: This dish is naturally low in carbohydrates. To maintain a perfect Keto or Paleo macro profile for your meal, serve the rich, buttery poaching liquid over steamed cauliflower rice or zucchini noodles instead of traditional grains.

Nutrition

Calories: 1240kcalCarbohydrates: 14gProtein: 120.8gFat: 80g

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