I really wasn’t sure I was going to take part in this month’s Recipe Redux as I knew I would be busy at the annual food and nutrition convention of the Academy of Nutrition and Dietetics. However, when I saw the theme, The No-Casserole Crock Pot, I knew I couldn’t miss it. Those of you who follow my blog know how much I love my slow cooker (and I always say slow cooker since Crock Pot is a brand and not one I use – though nothing against the brand, I just don’t personally own it).
I already go way beyond casseroles, soups and stews with my slow cooker recipes (Pumpkin Pie Steel Cut Oats or Breakfast Banana Bread Pudding anyone?). The slow cooker really is such a versatile piece of equipment if you know how to use it. And it can be used year round for getting quick, delicious meals on the table when time is tight. It always makes me sad when people talk about putting their slow cookers away when spring or summer rolls around. That is when they really come in handy and help keep the kitchen cool rather than using a hot oven! But I digress, it is fall.
I have a new recipe that is perfect for cooking salmon, or any fish for that matter, in the slow cooker. I have done fish in the slow cooker before, two ways in fact. Here is a third. I actually created this recipe last year but never ended up posting it until now. How convenient for me! And pardon the pictures. If I had more time, I would reshoot them now that I’m getting better with my food photography. But I just don’t have the time today. Maybe another time soon, I’ll redo them and replace them! (I’m almost embarrassed to post this after hearing the incredibly talented Regan Jones, one of the founders of Recipe Redux, present at the conference I just attended about visual storytelling and the importance of good pictures! However, I believe the recipe is that good to take the risk!).
- 1 pound salmon fillets
- 1 teaspoon garlic powder, divided
- 1 teaspoon onion powder, divided
- 1 tablespoon Italian seasoning, divided
- ½ teaspoon black pepper, divided
- 1 tablespoon olive oil, divided
- 3 garlic cloves, sliced
- ½ onion, sliced
- 1 zucchini, quartered and sliced
- 1 red bell pepper, julienned
- 1 tomato, chopped
- Use a 6 quart slow cooker and an oval oven safe dish, such as Pyrex, that will fit inside your slow cooker insert. Spray the oven safe dish well with cooking spray.
- Place the salmon fillets in the bottom of the oven safe dish. Season with half of the garlic powder, onion powder, Italian seasoning, black pepper and olive oil.
- Add the garlic, onion, zucchini, bell pepper and tomato. Season with remaining spices, herbs and olive oil and gently toss the vegetables to coat.
- Cover the oven safe dish with a glass lid if it has one or aluminum foil. Put the dish inside the slow cooker insert and then cover with the lid of the slow cooker.
- Cook on low for approximately 6 hours or until salmon is cooked through and flakes easily. Serve with whole grain pasta or couscous.
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