I have just been notified that in addition to being my son’s official karate chauffer I will also be the summer football practice driver. This is thrilling news especially since the practices are on the same day. I can already tell it will be a fun-filled summer for sure.
Anyway, since karate practice is from 4:15 to 5:30 and football is from 6:30 to 7:30 I have quickly come to the realization that I will not have a tremendous amount of time to make dinner. Since I refuse to do take-out I have to come up with some super fast and super easy healthy family dinner recipes.
Like chicken, I don’t think you can ever have enough quick and easy salmon dinner recipes (this one happens to take less than 10 minutes of “hands on” time.) Luckily salmon is a family-friendly fish in my house, meaning my 9-year old son will actually eat it! And, with summer salmon season just around the corner, I am super excited to start cooking wild salmon again.
This particular wild salmon recipe relies on my ultra-handy slow cooker (aka “crock pot”). The crock pot is perfect for no-thought cooking since all I have to do is throw the ingredients into the pot and press a button. I can definitely handle that, even on a double sports night! The recipe also combines the summery-ness of citrus with the crispness of white wine (don’t worry, your kids won’t get drunk eating it; the alcohol cooks off and leaves behind only the flavor.) If you don’t have salmon feel free to sub in another fish such as halibut.
Ingredients (Serves 4)
Extra virgin olive oil cooking spray
2 tablespoons extra virgin olive oil
1 medium red onion, chopped
2 stalks leeks, cleaned and sliced into 1-inch rounds
1 package (9-ounces) frozen artichoke hearts, thawed
1/4 cup chopped parsley
Unrefined sea salt, to taste
4 (6-ounce) wild salmon fillets, rinsed and blotted dry
1 orange, sliced
1 lemon, sliced
1 teaspoon grass-fed organic butter, melted
1/2 cup orange juice
1/2 cup Chardonay
1. Spray the bottom and sides of a 5- or 6-quart slow cooker with cooking spray.
2. Heat oil in a large saucepan to medium-high. When the oil is hot, add the onion, leeks, and artichokes; sauté for approximately 5 minutes, or until onion and leeks are softened. Mix in the parsley and season the vegetables with salt. Arrange the vegetables on the bottom of the slow cooker.
3. Season the salmon with salt. Arrange the salmon on top of the vegetables. Arrange the orange and lemon slices on top of the salmon. In a small bowl, whisk together the butter, orange juice, and Chardonnay.
4. Pour the liquid over the fish and vegetables. Cover and cook the fish on high for approximately 11⁄2 hours, or until fish is opaque and firm to the touch.