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Categories:
fennel red onion orange juice capers salt salmon filet red onion cream sour cream orange juice capers
Viewed: 21 - Published at: 7 years agoIngredients
- 1 bulb Fennel
- 1 whole Red Onion
- 1 cup Orange Juice
- 2 cups Chardonnay
- 1 Tablespoon Capers
- 1 teaspoon Salt
- 2 pounds Salmon Filet
- 2 Tablespoons Red Onion
- 1/2 cups Cream
- 2 Tablespoons Sour Cream
- 1 Tablespoon Orange Juice
- 1 Tablespoon Capers
Method
- Fold a 36 inch piece of aluminum foil lengthwise to a width slightly larger than the salmon fillet.
- Place foil in a 4-6 quart slow cooker with foil ends hanging over the handles.
- Thinly slice the bulb of the fennel (the white part).
- Thinly slice and quarter the onion.
- Combine orange juice, Chardonnay, chopped fennel, onion, capers and salt in the slow cooker.
- Place salmon on top.
- Cover and cook on high heat setting for 45-60 minutes.
- Test salmon for doneness at 45 minutes by using a fork to gently pull at salmon.
- When it easily flakes it is done.
- Test every 5 minutes after 45 minutes until done.
- When salmon is done, remove it from the slow cooker by carefully lifting the ends of the foil and placing it on a platter.
- Using a fork, scoop the meat into endive cups, crackers or on top of cous cous.
- Dollop with a bit of Caper Creme Sauce, recipe to follow.
- CAPER CREME SAUCE
- Dice the red onion.
- Whip cream with sour cream and orange juice until soft peaks form, about 3 minutes.
- Gently fold in capers and onion, season with hot sauce if you like.
