Slow Cooker
Slow Cooked Salmon Fillets with Savory-Sweet Pea Shoot Soy Sauce
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3 Reviews
Rita V.
April 8, 2015
I tried the recipe in my dehydrator with the temperature set at 145º, sprinkled the 1.5 lb wild alaska fillet with cracked pepper and coarse salt and left it in for one hour. If I had let the fillet come to room temp, not just out of the refrigerator, it would not have taken so long. The color is a beautiful bright salmon red; the flavor delectable and texture melt-in-your mouth perfect--too good as is for any sauce to touch!
Janice N.
April 1, 2015
This recipe needs more attention! I didn't have any pea shoots or sesame seeds, but the sauce was still wonderful with the salmon. The salmon itself took a little longer to cook. I wasn't sure how cooked it was supposed to be so I left it in for 40 minutes. It turned out incredibly tender, flavourful, and left me feeling very satisfied.
lindachoi
June 28, 2010
This is similar to a popular Jacques Pepin recipe that bakes salmon at 200 for 40 minutes. Its great for guests because you can prepare it ahead of time, and if its in a little longer than 40, it doesn't seem to make much difference.
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