Poached Salmon

1. 1

   Combine 2 cups cold water, wine, onion, carrot, celery, lemon juice, salt, pepper and thyme in slow cooker. Cover and cook on high for 20 minutes.

2. 2

   Carefully lower salmon fillets into liquid. Pour in additional warm water, if needed, so that liquid just covers salmon. Cover, reduce heat to low; cook until salmon is light pink and firm, 35 to 40 minutes. Gently lift out and serve warm, or let cool, wrap in plastic and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.