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Mar 18, 2010

Poached Salmon Cutlets

Poached Salmon Cutlets




4 salmon cutlets or 2 fillets

1/2 pint water

1/4 pint white wine

1 tsp salt

2 bay leaves

2 peppercorns

1 sprig fresh rosemary

1 slice onion

Fresh oregano or thyme

Sprigs fresh parsley



Lightly grease the bottom of your crockpot, then place

the salmon cutlets (or filets) in the bottom. Put the

remaining ingredients in a pan (or the microwave) and

heat until boiling. Pour over the salmon, put the lid on

your crockpot, and cook on Low for about 3 hours. Serve

hot, or cold with a salad.