Slow-Roasted Salmon with Dill Cream

• Seafood

  • 1 tbsp Salmon, skin on fillet

• Produce

  • 1/2 bunch Dill, Fresh
  • 1 Lemon, slices
  • 1 tsp Lemon
  • 1 tsp Lemon rind
  • 1 Orange, slices

• Condiments

  • 1/4 cup Canola mayonnaise
  • 1/2 tsp Dijon mustard
  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 Cooking spray

• Dairy

  • 1/2 cup Sour cream, light

• Liquids

  • 3 tbsp Water

• Other

  • teaspoon Orange wedges (optional

Found on myrecipes.com

Description

Directions

• 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. 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. 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. 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.