HE SAID: Very good (he ate leftovers too)
SHE SAID: Yum!
|The lower carb plate, this was quite filling.|
We love salmon...prefer it raw as sushi and spicy salmon bowls, the fattier, the better. We're tempted to buy the huge slab of salmon at Costco, but that's way too much for the two of us to eat and we prefer not to freeze the fish.
This fits nicely into a 2-qt crock pot. Served with Japanese rice and we stir fried some bean sprouts with chinese peas in a little bit of sesame oil and Bragg's Liquid Amino instead of shoyu (soy sauce).
Note: the reason for the leftovers - trying to save money and eat healthier at work during lunch. To make just two servings, cut down the fish to 3/4 to 1 lb. - depending on how much each of you like to eat and if you're going lower carb like we are, you'll need a little more fish.
Here's our recipe:
Serves 2 (plus leftovers)
Prep Time: 10 mins
Cook Time: 3-4 hours on low
1 - 1 1/2 lbs. fresh salmon fillet (pick the fattiest looking piece)
3/4 c. dry white wine
1 lemon, juiced (ok to use some of the rind if you wish)
5 olives (stuffed with pimentos), sliced
1/4 t. kosher salt
pepper (to taste)
1 pkg. sazon
1 - 1 1/2 T. olive oil
Grease crock pot with olive oil. Cut salmon fillet into 2 inch wide pieces and place in crock pot. Add wine, olives, salt, pepper, lemon juice and sazon. Cover and cook for 3-4 hours on low.