April 20, 2015
2 hrs 10 mins
2 Salmon fillets (or more, depending on how many you are feeding, this recipe serves 2)
2 tablespoons olive oil
1/4 cup chopped spring onion
1 teaspoon minced garlic
1/4 cup fresh lemon juice
Fresh course ground black pepper to taste
Sprinkling of cajun creole seasoning (optional, depending on how hot you like it)
Grated zest of one lemon (optional)
1Mix all ingredients together and place in zip lock bag or container along with salmon.
3Cover and allow to marinate in fridge for no longer than 30 minutes.
5After 30 minutes, place salmon in slow cooker lined with baking paper.
7Cook on low for 2 to 3 hours, depending on your slow cooker.
11*DO NOT MARINATE FOR LONGER THAN 30 MINUTES.
13*YOU CAN USE THE LEFT OVER MARINADE AS A BASTE DURING COOKING, BUT BE SURE TO BRING IT TO A ROLLING BOIL FIRST BEFORE USING AS A BASTE.
15IF YOU DO NOT ADHERE TO THE ABOVE NOTES, YOU RUN THE RISK OF BACTERIA FORMING AND CAUSING ILLNESS.
Submitted by Lynn Hastie
August 16, 2018
This was nice, so easy to prepare and great flavour, I added the zest and Cajun spices.
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