Thursday, March 27, 2014

2 salmon fillets (slightly frozen is okay)
1 tablespoon butter, melted
1/2 tablespoon lime juice
1/8 teaspoon black pepper
1/2 teaspoon dried minced parsley (if you have fresh, chop up 1-2 teaspoons)
2 cloves minced garlic
aluminum foil

Use a 4-6 quart slow cooker. Spread a length of foil onto the countertop, and put the salmon fillets directly in the middle.
In a small bowl, melt the butter in the microwave, then stir in lime juice, pepper, garlic, and parsley. Brush this mixture all over the top of your fish. Fold the foil over and crimp the sides to make a packet.
Put this packet into the bottom of an empty slow cooker. Cover, and set to high for two hours.
Your fish is finished when it flakes easily with a fork.
Serve with steamed broccoli and quinoa (or something similar).


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