Slow-Cooker Salmon With Shallot and Green Beans - 6g Carbs, 3g Fiber, 1g Sugar
From: Williams-Sonoma's "The New Slow Cooker: Comfort Classics Reinvented,"
by Brigit Binns (Weldon Owen, 2010) VIA The Washington Post
This method for cooking fish is akin to poaching in the flavorful liquid
of a court bouillon: The moist environment produces salmon that is mild-tasting, non-oily and softly flaky. And you'll smell no aroma of
fish in the house as it cooks.
Precooking the braising liquid pays off here, creating a complex broth
that subtly perfumes the fish.
You'll need a 5-or 6-quart slow-cooker.
Course: Main Course
Features: Slow Cooker, Healthy
Servings: 6
1/2 cup water
1/2 cup no-salt-added vegetable broth
1 cup dry white wine
1/2 small onion, thinly sliced
3 sprigs tarragon PLUS 1 tsp minced tarragon leaves
1/2 tsp kosher salt
Freshly ground black pepper
Six 5-oz skin-on salmon fillets
1 lb haricots verts (thin French green beans), trimmed
1 Tbsp unsalted butter
1 Tbsp olive oil
1 large shallot, minced
2 tsp tarragon vinegar (may substitute white wine vinegar)
Combine the water, broth, wine, onion, tarragon sprigs and salt in
the slow cooker. Season with pepper to taste. Stir, then cover and
cook on LOW for 30 minutes.
Add the salmon fillets; it's okay if they overlap. Cover and cook
on LOW for 1 hour or until the fish is opaque and tender. Use a
thin, slotted spatula to carefully transfer the fish to a platter,
discarding the skin. Cover loosely to keep warm. Discard the braising
liquid and tarragon sprigs.
While the salmon is cooking, bring a large pot of lightly salted water
to a boil over high heat.
Add the haricots verts and cook (blanch) for about 4 minutes, until
crisp-tender. Immediately pour into a colander in the sink and rinse
well under cool running water. Spread on a clean dish towel or paper
towels to dry.
When ready to serve, heat the butter and oil in a large skillet over
medium heat. Add the shallot and stir to coat; cook for 2 or 3 minutes,
until slightly softened. Add the haricots verts and stir to coat and
warm through, then add the vinegar and minced tarragon, tossing to
incorporate.
Scatter the dressed haricots verts and shallot over and around the
salmon fillets. Serve warm or at room temperature.
Servings: 6
Nutrition per Serving:
230 Calories, 9g Total Fat, 3g Saturated Fat, 80mg Cholesterol,
150mg Sodium, 6g Total Carbs, 3g Dietary Fiber, 1g Sugar, 30g Protein
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