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Slow Cooker Salmon with Cucumber-Dill Aioli

Featured in the Honolulu Star-Advertiser on January 15, 2014.

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Ingredients:

Slow Cooker Salmon with Cucumber-Dill Aioli

  • 1 1/2 large onions, coarsely chopped
  • 4-5 large garlic cloves, coarsely chopped
  • 3 cups water
  • 3 slices lemon
  • 1 1/2 pounds salmon fillet, about 1-inch thick, skin discarded, rinsed and patted dry

Aioli:

  • 3 tablespoons cucumber, finely chopped, peeled, and seeded
  • 1/4 cups plus 2 tablespoons light mayonnaise
  • 1 1/2 teaspoons fresh dillweed
  • 3/4 teaspoons fresh lemon juice
  • 3/4 to 1 1/2 medium garlic cloves, minced
  • Dash of pepper

Directions:

  1. Put the onions and chopped garlic in the slow cooker.
  2. Pour in the water.
  3. Add lemon slices.
  4. Place fish on top.
  5. Cook, covered, on low for 1 1/2 to 2 ½ hours or on high for 1 hour to 1 hour 15 minutes, or until the fish is the desired doneness.
  6. Be sure not to overcook.
  7. Just before serving, place chopped cucumber on a cutting board.
  8. Using the tine of a fork, crush cucumber.
  9. Transfer it and any liquid to a small bowl.
  10. Stir in the remaining ingredients to make the aioli.
  11. When the fish is ready, carefully transfer it to a platter.
  12. Discard remaining contents.
  13. Drizzle aioli over fish or use as a dipping sauce.

Makes 6 servings.

Note: Poaching salmon in a slow cooker will cook the fish evenly and slowly.

Approximate Nutrient Analysis per serving:
300 calories, 4.5 g fat, 4.5 g saturated fat, 70 mg cholesterol, 175 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 24 g protein

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