As soon as I started reading about chefs cooking fish in a 200ºF oven I knew that the slow cooker would be even better! This robust fish remains perfectly rare and the salsa is a great topping. (As they do on restaurant menus, I feel obligated to tell you that some health authorities warn against eating uncooked and undercooked fish and seafood along with meats. Okay, I’ve just given you the warning.)
Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 1 hour in a medium slow cooker
4 to 6 (6-ounce) salmon steaks,
at least 3⁄4-inch thick
3 tablespoons olive oil, divided
3 garlic cloves, minced
2 tablespoons ground cumin
2 tablespoons chili powder
Salt and freshly ground black pepper
4 ripe plum tomatoes, cored, and chopped
3 scallions, white parts and 3 inches of
green tops, chopped
3 tablespoons snipped fresh chives
2 tablespoons freshly squeezed lime juice
1. Rub salmon with 1 tablespoon olive oil. Combine garlic, cumin, chili powder, salt, and pepper in a small bowl. Rub mixture on both
sides of salmon.
2. Combine remaining olive oil with
tomatoes, scallions, chives, and lime juice. Season to taste with salt and pepper.
3. Place salmon in the slow cooker. Cook on High for 40 minutes. Turn salmon gently with a slotted spatula. Top salmon with tomato mixture, and cook on High for an additional 20 to 30 minutes for rare, or longer for fish that
is better done. Serve immediately.
This dish should not be prepared in advance and reheated. Make it just prior to serving.
Substitute tuna steaks for the salmon.
You can always substitute finely chopped green scallion tops for chives in any recipe.
It’s rare that you ever use a whole scallion, so they frequently go to waste.
Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes.