Welcome to Direct Your Dining! This cooking series will introduce you to energy efficient recipes full of tips to keep your meals delicious without using every appliance in the kitchen. Preparing recipes with energy efficiency in mind at least once a week will make cooking a little easier, and may even help reduce your monthly electricity bill. Check in every week for a new recipe full of flavor and creativity that will surely impress your friends and family.
I love creating a good Hanukkah recipe! I have had the pleasure of celebrating Hanukkah with friends quite a few times over the years, and while I love the brisket, latkes, kugel, and other classic Hanukkah foods, I especially look forward to the roasted fish.
With today’s recipe for a large salmon fillet, I’ve opted for the slow cooker instead of the oven. This makes for easier preparation with minimal effort and lower energy use – perfect for giving you more time with friends and family during the holidays.
We start by coating the salmon with a quick homemade glaze featuring sweet molasses, citrus juices, and pomegranate juice. I then keep the fresh pomegranate seeds on hand to garnish the finished salmon.
The slow cooker does an amazing job of bringing out even more flavor, as it evenly cooks the fish while keeping it moist and flaky. In fact, you won’t even need a knife to cut it.
While you can make your fish with the skin off, I prefer to leave the skin on because it holds the bottom of the fillet together, making it easier to remove the fish from the slow cooker. You can then remove it off the individual servings for any guests who do not like eating the skin.
Admittedly, salmon skin tastes best when crispy, and it’s hard to get that texture with a slow cooker. If you’re so inclined, remove the salmon from the slow cooker, flip it over on a pan skin side up, and then place it under the broiler for a few minutes to crisp up the skin
Slow Cooker Citrus Pomegranate Glazed Salmon
- 2-½ lb. Fresh salmon fillet
- ¼ c. Minced shallots
- ¼ c. Minced red onion
- 1 tbsp. Pressed or minced garlic
- 3 tbsp. Butter
- 2 tbsp. Molasses (mild)
- ½ c. Pomegranate juice
- 1 tbsp. Brown sugar
- 1 tbsp. Lemon juice
- ¼ c. Fresh orange juice
- ½ tsp. Sea salt
- ½ tsp. Fresh ground black peppercorns
- 1 tbsp. Olive oil
- Fresh pomegranate seeds for garnish
1) Prepare the ingredients as directed on the list.
2) Add the butter to a sauce pan and melt it over medium heat. Add in the red onion, garlic, and shallots and cook for 4 minutes.
3) Pour in the pomegranate juice, molasses, brown sugar, lemon juice, and orange juice. Turn the heat to medium low and let this simmer and reduce for 5 minutes.
4) While the sauce is reducing, pour and spread the olive oil on the skin side of the salmon, flip it over, and season the non-skin side of the salmon with the salt and pepper.
5) Place the salmon in the slow cooker. Pour the glaze from the sauce pan over the salmon and cook on low for 3 hours.
6) Remove the salmon from the slow cooker. Prepare the fish skin as directed above, if you want crispy skin.
7) Serve garnished with a topping of fresh pomegranate seeds and a little extra fresh ground black peppercorns.
Check back in every week for more Direct Your Dining recipes to help reduce your energy use in the kitchen while getting creative with delicious dishes!
Recipe and Images by Stacie Morgan