Day 128.
Each time I make fish in the crockpot, I'm amazed at how juicy and flavorful it is---the fish comes out flaky and slightly buttery. The key to cooking fish in the crock is the key to cooking fish out of the crock: don't overcook it, or you'll end up with a chewy, dried out mess, along with a stinky kitchen.
The Ingredients.
--1/2 pound to 2 pounds of salmon
--2 lemons
--12 oz of fresh spinach
--1/2 t black pepper
--3/4 t kosher salt
--2 t dill
--1/4 cup white wine (again with the wine! sorry. water, vegetable broth, or apple juice would all work instead.)
The Directions.
Wash your spinach and shove it into the crock. It will look like a lot, but it really shrinks down and you'll end up wishing you put in two bags after it shrivels up.
Place your fish onto the bed of spinach, and sprinkle it on each side with the spices and herbs.
Slice the lemons and layer them on top of the fish and on all sides of it. Add the wine.
Cook on LOW for 2 hours, or until fish flakes easily with a fork.
The Verdict.
A moist, flavorful fish without a hint of stink. We made this on a relatively warm evening, and I put it on at 4, then took the kids to the park for an hour or so. We came home, washed up, set the table and dinner was all ready.
My kids like fish, and ate a good amount. They also got a kick out of sucking the cooked lemons slices.
weirdos.
