Here’s a fresh alternative for Easter or Passover dinner, succulent salmon on a bed of gingered carrots.
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
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.