Friday, July 3, 2009

Crockpot Salmon and Leeks (with Carrots)

I'm not a great blogger, but I'm a pretty good cook. Recipes will be shared on this blog often in lieu of me having anything interesting to say.

This is a recipe for salmon and leeks made in a crockpot. The carrots are cooked separately because the other person I cook for doesn't like soft carrots.

(Serves 2)
1 salmon filet (get the size that's best for your hunger level)
3 large carrots, peeled, split lengthwise and cut into 1" pieces
1 leek, just the white part and about 3" of green, cut into 2" long thin strips
4 medium cloves of garlic, finely minced
1/4 c olive oil
1 tbsp butter

The salmon can be seasoned with a pre-made seafood seasoning of your choice or:
Salmon Rub (amounts can be adjusted based on how big your filet is)
1/2 tsp onion powder
pinch thyme (powder)
pinch oregano
pinch salt
pinch pepper
1 tsp olive oil
enough splashes of red wine vinegar to make it into a paste/to taste

You can either do these steps before you start the other steps or while you are boiling vegetables:
1. Take salmon and make slices (not too deep) into the flesh of the fish crosswise both ways (score it, basically)
2. Either sprinkle with your choice of seasoning, or use the salmon rub, rubbing in with a brush (I like a silicone brush) or your hands
3. Wrap fish in plastic wrap or wax paper and put back in fridge

1. Turn crockpot on high
2. Blanch leek slices in 4 cups of salted boiling water for 3 minutes, remove from water using slotted spoon/spider, reserve water in pot, set leeks aside.
3. Add carrots into water, return to boil until reach desired tenderness (I left mine in for 4 minutes), remove as with leeks, reserving water in pot.
4. Pour out half of the remaining water (not too important how much is left)
5. Add olive oil, butter, and garlic. Bring back to boil for 10 minutes.
6. Pour contents of pot into crockpot.
7. Put fish skin side down, it should be just barely covered by liquid.
8. Place leeks on top of fish.
9. Place cover on crockpot. Allow to cook until fish flakes, about 1 hour, depending on thickness. You can also cook it on low for 2-3 hours, if you prefer.

There's a good chance that the fish will break apart as you try to remove it, so if you have a large spatula, use it to minimize the breakage.

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