Slow-Cooker Salmon With Shallot and Green Beans


Main dish

Slow-Cooker Salmon With Shallot and Green Beans

This method is akin to poaching fish in the flavorful liquid of a court bouillon: The moist environment produces salmon that is mild-tasting, non-oily and softly flaky. Precooking the braising liquid pays off, creating a complex broth that subtly perfumes the fish. You'll need a 5- or 6-quart slow-cooker.

1/2 cup water

1/2 cup no-salt-added vegetable broth

1 cup dry white wine

1/2 small onion, thinly sliced

3 sprigs tarragon, plus 1 teaspoon minced tarragon leaves

1/2 teaspoon kosher salt

Freshly ground pepper

6 (5-ounce) skin-on salmon fillets

1 pound haricots verts (thin French green beans), trimmed

1 tablespoon unsalted butter

1 tablespoon olive oil

1 large shallot, minced

2 teaspoons tarragon vinegar (or white wine vinegar)

Combine the water, broth, wine, onion, tarragon sprigs and salt in the slow cooker. Season with pepper to taste. Stir, cover and cook on low for 30 minutes.

Add the salmon fillets; it's OK if they overlap. Cover and cook on low for 1 hour or until the fish is opaque and tender.

While the salmon is cooking, bring a large pot of lightly salted water to a boil over high heat. Add the haricots verts and cook for about 4 minutes, until crisp-tender. Immediately pour into a colander in the sink and rinse under cool running water. Spread on a clean towel to dry.

When the fish is done, use a thin, slotted spatula to carefully transfer it to a platter, discarding the skin. Cover loosely to keep warm. Discard the braising liquid and tarragon sprigs.

Heat the butter and oil in a large skillet over medium heat. Add the shallot and stir to coat; cook for 2 or 3 minutes, until slightly softened. Add the haricots verts and stir to coat and warm through. Stir in the vinegar and minced tarragon.

Scatter the dressed haricots verts and shallot over and around the salmon fillets. Serve warm or at room temperature. Makes 6 servings.

Source: Adapted from “The New Slow Cooker: Comfort Classics Reinvented” by Brigit Binns (Williams-Sonoma, 2010).

Per serving: 230 calories, 30 g protein, 6 g carbohydrates, 9 g fat, 3 g saturated fat, 80 mg cholesterol, 150 mg sodium, 3 g fiber, 1 g sugar.

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