(Weight Watchers Friendly Crock Pot Cooking Day 95)
This crock pot salmon fillets with Asian style vegetables is a favorite.
I’ve made it 2 or 3 times since beginning this year of slow cooking adventure.
I kept waiting to get a better picture before posting it.
But that’s not likely to happen because it’s too dark for me to get a photo by the time we eat dinner and there is never enough left when we are finished
This crock pot salmon fillets and Asian style vegetables is a perfect dinner for two.
The idea comes from a recipe for Crock Pot Salmon Fillets and Green Beans I saw on A Year of Slow Cooking. Steph was right, crock pot salmon fillets turn out moist and flavorful!
This is the kind of dish that is best made on a day when you are around to check on it so you don’t end up with overcooked salmon.
- 10 ounces salmon fillets
- 1 package frozen Asian stir fry vegetable blend (12 to 16 ounces)
- Salt & Pepper
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1 teaspoon sesame seeds, optional
- I used my 1-1/2-Quart crock pot.
- Dump the frozen vegetables in the slow cooker.
- Season the salmon with salt and pepper to taste.
- Place salmon on top of the vegetables.
- Mix together the soy sauce, honey and lemon juice and drizzle over the salmon.
- Drizzle with sesame seeds, if using.
- Cover and cook on LOW 2 to 3 hours, until the salmon is done to your liking. I’m a huge salmon lover, so like it on the just barely done side and cooked mine about 2-1/2 hours.
- Serve with brown rice, if desired.
- Drizzle everything with the sauce from the slow cooker.
Source: Adapted from A Year of Slow Cooking
If you liked crock pot salmon fillets you might also like:
*PointsPlus® for slow cooker salmon fillets calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.