Caitlin Bensel
Hands-on Time
10 Mins
Total Time
3 Hours 40 Mins
Yield
Serves 4 (serving size: 1 fillet, 1/2 cup leeks)

We’ve discovered the perfect pairing for this moist, lemony salmon—slightly chewy leeks. Like other alliums, leeks become sweet and rich when roasted slowly for a long time. When cooked in the slow cooker they “melt,” becoming jam-like but still retaining pleasant chewiness. Garnish with fresh sage leaves and thyme sprigs, if desired.

How to Make It

Step 1

Coat a 5- to 6-quart slow cooker with cooking spray. Place the leeks in the slow cooker; toss with the thyme, sage, and 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, and spread in an even layer. Drizzle the leeks with the wine, and dot with the butter. Cover and cook on LOW until the leeks are tender, about 2 hours and 30 minutes.

Step 2

Place the salmon on top of the leeks in the slow cooker. Sprinkle the salmon with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; top with the lemon slices, and drizzle with the oil. Cover and cook on LOW until a thermometer inserted in thickest portion of the salmon registers 140°F, about 1 hour. Transfer the salmon to a platter, and serve with the leeks.

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