Weight Watchers Recipe of the Day: CrockPot Salmon Fillets and Asian Style Vegetables
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(Weight Watchers Friendly Crock Pot Cooking Day 95 – Crock Pot Salmon Fillets and Asian Style Vegetables)
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!
The Skinny on Crock-Pot Salmon Fillets with Asian Vegetables
I love that this is a recipe that only serves two and can be made in a 1.5 to 3-quart slow cooker. It can also easily be doubled and cooked in a 3 to 4-quarts slow cooker. It comes together in minutes and takes only 2-3 hours on low, which works well for me because I work mostly from home. 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.
It’s definitely the kind of recipe that can be varied in lots of ways by mixing up the kinds of fish and vegetable blend you use. I think it would work well with thin boneless, skinless chicken breasts too.
Each serving has approximately 190 calories and 5* Weight Watchers PointsPlus values. This has gone up to 8 SmartPoints because of the honey! Remove the honey and it becomes 3 SmartPoints so it’s you’re choice!
Different fish – most any fish would work – halibut, haddock, cod, tilapia, shrimp etc.
Chicken – thin boneless skinless chicken breasts would work, but may take longer (3 to 4 hours)
Different veg – any variety of frozen/fresh mixed vegetable blend should work
Spicier – add chile or dried red pepper flakes or hot sauce
Different sauce – substitute bottled stir fry sauce of your choice
- 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
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
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