Poached Salmon

My husband and I have been trying to get better at cooking for a while now.  We are both somewhat fools in the kitchen and there is nothing we were more fools about than cooking fish.  Especially salmon.  We baked it, we fried it, we grilled it and it always resulted in a fishy tasting dish that cost way too much money.

Luckily, America's Test Kitchen's  Slow Cooker Revolution, Volume 2: Easy-Prep edition changed all that for us.

This poached salmon is the bomb.  It's just as good as salmon I've had in restaurants for a fraction of the price and time.  And with ATK's "cooking for two" section of the cookbook, we didn't have to worry about too much or too little.  We were Goldilocksing it with juuuust the right amount of food.  Shut up, Christiana, here's the recipe:

Serves 2
Cooking Time: 1-2 hours (ours was right in the middle with an hour and a half)

1 lemon, sliced 1/4 inch thick, plus 1 T juice
1.5 t. minced fresh dill, stems reserved
1 (6-8 oz.) skin-on salmon fillets, about 1.5 inches thick
salt and pepper
1/4 cup sour cream
1 t. Dijon mustard

1. Fold sheet of aluminum foil into a sling and press into slow cooker.  Arrange lemon slices in tight single lauer in the borrom of prepared slow cooker.  Scatter dill stems over lemon slices.  Pour water into slow cooker until it is even with lemon slices (ATK says 1/2 cup water, I used 2/3 cup).  Season fillets with salt and pepper and place skin side down on top of lemon slices.  Cover and cook until salmon is opaque throughout when checked with top of paring knife and registers 135 degrees, 1 to 2 hours on low.

2. Combine sour cream, mustard, lemon juice, and minced dill in bowl and season with salt and pepper to taste.  Using sling, transfer fillets to baking sheet.  Gently life and tilt fillets with spatula to remove dill stems and lemon slices and transfer fillets to individual plates; discard dill stems, lemon slices, and poaching liquid.  Serve with sauce.