A fish

Salmon with potatoes in a slow cooker


Ingredients for cooking salmon with potatoes in a slow cooker

  1. Fresh-frozen salmon fillet 1 kilogram
  2. Potato 1 kilogram
  3. Onions medium size 1-2 pieces
  4. 1/2 medium-sized lemon
  5. Salt to taste
  6. Freshly ground black pepper to taste
  7. Fresh dill to taste
  8. Refined vegetable oil 1-2 tablespoons
  • Main Ingredients: Salmon, Potato
  • Serving 4 servings

Inventory:

Cutting board, kitchen knife, slow cooker, medium bowl - 2 pieces, plate, saucer, juicer, kitchen spatula, serving dish, tablespoon, vegetable cutter, kitchen paper towels, large bowl

Cooking salmon with potatoes in a slow cooker:

Step 1: prepare the salmon filet.


We take out the salmon filet from the freezer and put it in a medium bowl. Let it lie for a while aside and reach room temperature. Attention: in no case accelerate this process due to microwave or hot water, as this will spoil not only the structure of the fish, but also the dish itself.
Then we wash the component under running water, wipe it with kitchen paper towels and put it on a cutting board. Using a knife, if necessary, clean the salmon from fins and scraps of skin. Now cut the fillet into small pieces and transfer it back to the bowl, which we rinse in advance under running water and wipe it dry.

Step 2: prepare the potatoes.


Using a vegetable cutter, peel the potatoes from their skin. After thoroughly rinse the tubers under running warm water to wash off the rest of the earth and other dirt, and put it on a cutting board. Using a knife, cut the components into medium slices and transfer to a free medium bowl. Pour salt and freshly ground black pepper here to taste and mix everything thoroughly with a tablespoon until smooth.

Step 3: prepare the onions.


Using a knife, peel the onion from the husk and rinse well under running water. Then put the component on a cutting board and cut it into four parts. Pieces of onions are transferred to a clean plate and briefly left alone.

Step 4: prepare the dill.


We wash the dill under running water, shake off excess liquid and put it on a cutting board. Finely chop the greens with a knife and immediately pour it into a free saucer. Attention: this component is not necessary to add to the dish. This is a matter of taste. I usually add one small bunch to the number of ingredients indicated in the recipe.

Step 5: prepare the lemon.


To prepare salmon with potatoes, we need not the lemon itself, but only its juice. Therefore, slightly rinse the citrus under running water, shake off excess fluid and then squeeze out using a juicer.

Step 6: cook the salmon with potatoes in a slow cooker.


Lubricate the bottom and walls of the multicooker pan with a small amount of vegetable oil. Now put the potatoes, pieces of salmon, onion quarters in a large bowl, and pour the freshly squeezed lemon juice and pour out finely chopped dill. Gently mix everything with a tablespoon or clean hands and then move it into the capacity of the appliance. Close the lid of the multicooker tightly, turn it on baking mode and set the timer to 40 minutes. After the allotted time has passed, a signal will sound. As soon as this happens, turn off the appliance from the network, open the lid and start serving the dining table.

Step 7: serve the salmon with potatoes in a slow cooker.


We transfer the still hot salmon with potatoes using a kitchen spatula from the slow cooker to a special plate and immediately serve it to the dining table. The dish is very tasty, tender, but thanks to the vegetables quite satisfying. Therefore, I recommend serving only a salad of fresh vegetables as a side dish.
Good appetite!

Recipe Tips:

- In addition to the spices indicated in the recipe, others will suit your taste. For example, it may be a special seasoning for fish and potatoes. Also, if there is no fresh dill at hand, it can be replaced with dried;

- before serving, the dish can be decorated with fresh herbs;

- The most delicious dish is obtained from fresh salmon. But if you haven’t found one, don’t be upset! The main thing is to unfreeze the fish in advance, without speeding up this process. Then the dish is also very juicy and tasty.