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.

Slow Salmon with Horseradish-Dill Sour Cream from The Diabetes Fast-Fix Slow-Cooker Cookbook

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
Serves: 4
Serving Size: 3 ounces cooked fillet and 2 tablespoons sour cream mixture

Ingredients

Salmon:
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

Preparation

  1. 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.
  2. 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.
  3. In a small bowl whisk together the sour cream ingredients (except lemon wedges). Cover and refrigerate until time of serving.
  4. Gently remove the salmon from the slow cooker, discarding lemon slices and any pan drippings, and serve with sour cream mixture and lemon wedges.

Nutritional Information

Calories: 250
Calories from Fat: 120
Total Fat: 13g
Saturated Fat: 2g
Trans Fat: 0.0g
Monounsaturated Fat: 6g
Cholesterol: 75mg
Sodium: 230mg
Potassium:744mg
Total Carbohydrate: 7g
Dietary Fiber: 1g
Sugars: 3g
Protein: 27g

Exchanges

1/2 carbohydrate, 4 lean meat, 1 fat

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