Slow cooking is a great way to cook salmon! Ideally you will need to use a five to seven quart slow cooker to accommodate all portions of the salmon.
- 2¼ cups low sodium chicken stock
- ¾ cup green French lentils
- ½ cup carrots, diced
- ¼ cup celery, diced
- 1 bay leaf
- 1 lb. small golden or red beets, scrubbed and trimmed
- 1 Tbsp olive oil
- Sea salt and ground black pepper, to taste
- 1 lemon, zested and juiced, divided
- 1 orange, zested and juiced
- 1 Tbsp organic honey
- 6 (4-5 oz) wild caught salmon fillets, scaled and pin bones removed
- 2 Tbsp parsley, chopped
- Combine first 6 ingredients together in a slow cooker and stir. Drizzle beets with oil and season with salt and pepper.
- Wrap beets tightly in foil or parchment and place on top of lentil mixture in slow cooker. Cook on low heat for 5 to 5½ hours or until lentils are tender and beets can be pierced easily with a knife.
- Meanwhile, set aside 1 tsp lemon juice for lentils.
- In a small saucepan set over high heat, bring remaining lemon juice and zest, orange juice and zest and honey to a boil. Reduce heat to medium and simmer until juice has thickened and is reduced to about 2 Tbsp.
- Remove beets from wrapping and let rest until cool enough to handle. Peel beets by slipping off and discarding skins, slice beets into wedges and keep warm.
- Place 1 sheet parchment over lentil mixture in slow cooker.
- Season salmon with salt and pepper, brush tops with citrus glaze and arrange salmon on parchment, skin side down.
- Place lid on slow cooker and continue to cook on low for 25 minutes or until salmon is opaque in center. Remove salmon by lifting out parchment.
- Remove bay leaf, stir reserved 1 tsp lemon juice and parsley into lentil mixture and season with salt and pepper.
- To serve, place a mound of lentils and beets in center of plate with 1 salmon fillet over top.
Serving size: 4 oz. salmon, 3½ oz lentils, 2 oz beets, 1 tsp. glaze Calories: 330 Fat: 11 g Protein: 31 g