Low-Cal Dinner
Slow Cooker Poached Salmon
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 4 h. 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 lemon
- 16 ozs skinless Salmon fillet (4 ounce fillets)
- 4 peppercorns
- 4 pinches Red pepper flakes
- 2 Tbsps Coconut oil
- 2 Tbsps unsalted butter
- 2 cups cherry Tomatoes (halved)
- ½ bunch cilantro (finely chopped)
- 1 red chili pepper (seeded and diced)
- 2 ripe Avocados (pitted and diced)
- 1 small onion (chopped)
- 2 dashes Tabasco sauce
- 2 cloves garlic (finely chopped)
- 3 Tbsps extra virgin olive oil
- salt
- freshly ground Black pepper
Preparation steps
1.
Cut a thick slice off the lemon.
2.
Heat a shallow pan of water to a simmer. Put in the lemon slice, peppercorns, and a pinch of salt. Cook for 2 minutes and then pour into a slow cooker.
3.
Position the salmon fillets in the slow cooker. Cover with a lid and cook on a low setting for 4 hours until the salmon is cooked through.
4.
Meanwhile, roughly grate the potatoes and dry well using a clean tea towel. Once dried, place in a bowl and add the onion, parsley and seasoning.
5.
Heat together half the oil and butter in a large frying pan set over a medium heat. Drop generous tablespoons of the potato mixture into the pan, placed in mounds and spaced apart.
6.
Gently flatten the mounds using a spatula or fish slice. Cook for 5-7 minutes until browned underneath.
7.
Flip the rostis and cook the other side for 3-4 minutes until lightly browned.
8.
Toss together the cherry tomatoes, coriander, chilli, avocado, onion, Tabasco, garlic, and olive oil in a mixing bowl. Squeeze in the juice from the remaining lemon and season to taste with salt and pepper.
9.
Serve the salmon over the rosti with the avocado and cherry tomato salad spooned over.
