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1
Drizzle the bottom of a 5- to 6-quart oval slow cooker with 1 tablespoon of the olive oil.
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2
Layer the potatoes, onion, and celery over the bottom.
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3
Place a 2-foot length of 12-inch-wide heavy-duty aluminum foil lengthwise across the cooker and press down so that it covers the vegetables and the sides of the crock, and the ends of the foil extend over the rim at each end of the crock.
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4
Season the flesh side of the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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5
Heat the remaining 1 tablespoon olive oil in a large heavy skillet over high heat.
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6
Brown the flesh side of the salmon in the oil, about 2 minutes.
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7
Place the salmon, skin side down, on top of the foil.
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8
Add the wine to the pan and heat to boiling.
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9
Stir in the water and pour over the salmon.
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10
Set the skillet aside for later use.
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11
Cover the cooker and cook on low for 2 1/2 to 3 hours, until the salmon flakes when pressed gently.
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12
You can keep the salmon on warm for several hours.
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13
To serve, use the foil to lift the salmon from the cooker and transfer to a large platter.
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14
Lift the vegetables from the cooker with a slotted spoon and arrange around the fish.
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15
Pour the liquid from the cooker into the skillet and bring to a boil over high heat.
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16
Boil until reduced to about 3/4 cup of liquid.
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17
Add the herbs and boil for 1 minute; remove from the heat and swirl in the butter.
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18
Adjust the seasoning with more salt and pepper and pour the sauce over the fish and vegetables.
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19
Serve immediately.
