Slow-Roasted Salmon with Dill Cream

Slow-Roasted-Salmon-with-Dill-Cream

Yield :

Serves 8 (serving size: 4 ounces cooked fish and 2 tablespoons sauce)

Total Time :

3 Hours

Ingredients :

Cooking spray

1/2 bunch fresh dill, divided

1 orange, cut into slices

1 lemon, cut into slices

3 tablespoons water

1 (2 1/2-pound) salmon fillet, skin on

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup light sour cream

1/4 cup canola mayonnaise

1 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

1/2 teaspoon Dijon mustard

Orange wedges (optional)

Lemon wedges (optional)

Preparation :

1. In a large, preferably oval, slow cooker, place a piece of foil long enough to overhang sides. Coat foil and slow cooker sides with cooking spray.

2. Chop enough dill fronds to equal 2 tablespoons; set aside. Line slow cooker bottom with remaining dill, orange slices, and lemon slices. Sprinkle with 3 tablespoons water.

3. Season flesh side of salmon with salt and pepper; place fillet, skin side down, on top of citrus. Cover and cook on LOW 2 1/2 hours or until fish flakes easily when tested with a fork or until desired degree of doneness. Using foil as handles, lift salmon fillet out of slow cooker; let stand 10 minutes. Lift fillet off herbs, and transfer to a serving platter.

4. While salmon cooks, combine reserved dill fronds, sour cream, mayonnaise, lemon rind, lemon juice, and mustard in a bowl; refrigerate. Serve salmon warm or at room temperature with dill cream sauce and orange and lemon wedges, if desired