Slow-cooker Salmon with Peppers, Onions, and Charmoula

Using a slow-cooker to cook salmon may seem strange especially since it only cooks for an hour. But during a hot summer it is nice to heat up only that small space.

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Slow-cooker Salmon with Peppers, Onions, and Charmoula

Source:  Mediterranean Slow Cooker by Michele Scicolone
Serves: 6

Charmoula is a green, herb based sauce served with fish, meat, or vegetables in several countries in the north of Africa.


For the salmon:

1 large onion, thinly sliced
1 large bell pepper, cut into narrow strips
1 large yellow bell pepper, cut into narrow strips
salt and freshly ground pepper
1 thick salmon fillet (about 2 pounds) cut into 6 serving pieces
1/2 c water

For charmoula sauce:

1/2 c fresh cilantro
1 large garlic clove, roughly chopped
1 teas ground cumin
1/2 teas paprika
1/3 c olive oil
2-3 T fresh lemon juice

Drop the onion and peppers into the bottom of the insert of a slow-cooker. Spread the pieces of salmon over the top and pour the water over all. Sprinkle with salt and pepper. Place the insert in the slow-cooker, cover with the lid, and cook on high for an hour. Test the fish by cutting into the thickest part. If it is just barely translucent it will be done.

In the meantime, place the cilantro, clove, cumin, paprika and salt to taste into a food processor or blender and process until chopped finely. Add the oil and lemon juice and process until emulsified. Taste for seasoning and add salt if necessary.

Serve the salmon on top of the vegetables and pass the charmoula for drizzling over the fish.

Note:

I am sure you could increase the amount of vegetables if you prefer. I wouldn't increase the water, though.