Use wild caught salmon (not farm raised). Salmon is an AWESOME source of good omega 3 fatty acids. I bought minced garlic in the jar instead of cloves to save time. I had to make this one on a weekend while I was home since it would over cook on a work day. Cook time is 3-4 hours in the slow cooker!
Recipe type: Slow Cooker
6 frozen salmon fillets, thawed
3⁄4 cup chopped green onions, divided
3 tablespoons low-sodium soy sauce
2 tablespoons minced fresh ginger
4 cloves garlic, minced
1⁄4 teaspoon salt, 1⁄4 teaspoon pepper
2 heads romaine lettuce, chopped
2 oranges, sectioned
1 (2.25-oz) package sliced almonds
1 cup sliced English cucumber
1 cup organic Asian sesame salad dressing
Coat a 5- to 6-quart slow cooker with cooking spray.
Place salmon in slow cooker.
Bring 1 cup water, 1⁄2 cup green onions, soy sauce, ginger,garlic, salt and pepper to a boil in a saucepan.
Pour over salmon.
Cover and cook on LOW 3 to 4 hours or until salmon flakes with a fork; flake salmon into pieces.
Arrange romaine on serving plates.
Top with oranges, almonds, cucumber, 1⁄4 cup green onions and salmon.
Everything's better with bacon! Right?! This is a great option if you are looking for something that appears a little "fancier" for special occasions, dinner parties, or just to get in touch with your "iron chef". It is simple, delicious, and best of all--low carb!
Author: Wellness Mama
Recipe type: Entree
2 pounds of wild caught fresh, frozen or 2 cans wild caught salmon
1 package of bacon
¼ cup very finely diced onion
¼ cup very finely diced bell pepper (optional)
2 minced garlic cloves or garlic powder
3 T parmesan cheese (optional)
2 tsp mustard (Dijon is best)
spices of choice (I use salt, pepper, garlic, and herb blend)
1 bunch asparagus
2 yellow squash or zucchini
Preheat oven to 350 degrees
Cook salmon in skillet (heat canned salmon if using to cook off the juice) You want it to be flaky and have no extra juice
Let salmon cool while dicing onion, garlic, bell pepper, etc
Mix cooled salmon with onion, bell pepper, garlic, parmesan, egg, mustard and spices to make a thick mixture
Cut bacon slices in half. Lay bacon slices on buttered cookie sheet with rim. Use your hand to scoop about ¼ cup of salmon mixture and roll into a ball. Wrap the bacon around the salmon and pin with toothpick (not necessary, but makes eating easier)
Place on cookie sheet and repeat until all salmon mixture is used up.
Place into oven and cook about 15-20 minutes until cooked through and until bacon is crispy.
While those are cooking, sauté peeled and sliced squash/zucchini and onion into skillet with butter and spices and cook until soft.
Boil asparagus for 2-3 minutes, remove from water and sauté with butter and spices (garlic and salt) in same skillet (get squash mix out first) for 1 minute or so.
Salmon is hands down my favorite fish & this recipe was one of my favorites I’ve ever made…come to think of it, I’ve never used salmon in a recipe! Always just grilled with vegetables on the side. It was nice to have some variety and it was a hit at my house. You get a great dose of Omega 3’s with the salmon & it is bursting with flavor. Left overs the next day are even better than the day before! You will love it! Whats your favorite fish dish?