Here’s a fresh alternative for Easter or Passover dinner, succulent salmon on a bed of gingered carrots.
Ingredients:
4 Tbsps. olive oil
4 cloves garlic, minced
2 – 16 oz. bags of fresh baby carrots
1 tsp. ground ginger
2 lbs. fresh Salmon fillets
Salt and pepper to taste
2 pieces fresh dill weed
Preparation:
Sauté minced garlic, carrots, and olive oil in saucepan on stovetop. Place vegetables in crockpot, and sprinkle with ginger. Place fish fillets over vegetables, and sprinkle with salt, pepper, and dill weed. Cover, and cook in crockpot on low for 1 hour until salmon flakes when tested with a fork. (Test after 45 minutes of cooking. If salmon is done, turn off crockpot, and keep covered until serving time.) Place carrots on serving plate, and top with salmon.
This recipe is from my new cookbook, Creative Crockpot Cooking set for release in January of 2012.
About Cheryl Moeller
Cheryl Moeller has been married to her best friend Bob for 30 years. They are the parents of six children, one son-in-law, and three lively dogs. She uses her over-the-counter-top stand up comedy at women's groups and retreats, prays like it's her full-time job, writes a syndicated humor column, blogs about life with lots of kids at www.momlaughs.blogspot.com, and authors books such as Keep Courting: 100 Ways to Keep Courting After Marriage (purchase on their website) and Marriage Miracle (Harvest House 2010). Bob and Cheryl's passion is to connect two hearts for a lifetime. They have co-founded For Better For Worse For Keeps Ministries www.bobandcherylmoeller.com.
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