Slow Salmon with Horseradish-Dill Sour Cream: The Diabetes Fast-Fix Slow-Cooker Cookbook
Sit back, relax and let your slow-cooker do all the work for you! This easy-to-prepare recipe features simple ingredients that pack a flavorful punch. Chef's Note from author Nancy S. Hughes: The lemon slices gently impart a light lemon flavor to the salmon while preventing it from drying out.
This recipe is from our new cookbook, The Diabetes Fast-Fix Slow-Cooker Cookbook: Fresh Twists on Family Favorites by Nancy S. Hughes, author of Gluten-Free Recipes for People with Diabetes and The 4-Ingredient Diabetes Cookbook.
Yield: 4 fillets and 1/2 cup sour cream mixture
Serving Size: 3 ounces cooked fillet and 2 tablespoons sour cream mixture
Nonstick cooking spray
1 medium lemon, cut into 8 slices
4 4-ounce salmon fillets, rinsed and patted dry
1 teaspoon extra-virgin olive oil
1 teaspoon salt-free steak seasoning grilling blend
1/2 teaspoon dried thyme leaves
Sour Cream Mixture:
1/3 cup fat-free sour cream
2 teaspoons prepared horseradish
2 teaspoons minced fresh onion
2 teaspoons fat-free milk
1 tablespoon extra-virgin olive oil
1 teaspoon dried dill weed
1/4 teaspoon salt
1 medium lemon, quartered
- Coat a 3 1/2- to 4-quart slow cooker with cooking spray. Place the lemon slices in the bottom of the slow cooker, overlapping slightly. Arrange the fillets on top of the lemon slices.
- Drizzle with 1 teaspoon oil and sprinkle evenly with the steak seasoning blend and the thyme. Cover and cook on high for 1 hour and 15 minutes, or on low for 2 1/2 hours, or until fish is opaque in center.
- In a small bowl whisk together the sour cream ingredients (except lemon wedges). Cover and refrigerate until time of serving.
- Gently remove the salmon from the slow cooker, discarding lemon slices and any pan drippings, and serve with sour cream mixture and lemon wedges.
Calories from Fat: 120
Total Fat: 13g
Saturated Fat: 2g
Trans Fat: 0.0g
Monounsaturated Fat: 6g
Total Carbohydrate: 7g
Dietary Fiber: 1g
1/2 carbohydrate, 4 lean meat, 1 fat