Friday, June 11, 2010

Crockpot Salmon with Carmelized Onions and Carrots

2 tablespoons olive oil

2 tablespoons butter

4 onions, coarsely chopped

1 (16 ounce) bag baby carrots

4 cloves garlic, minced

1-1/2 pound salmon filet

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon dried dill weed


Place olive oil and butter in 4 quart crockpot. Add onions, baby carrots, and garlic, stir, cover, and cook on low for 6-7 hours, stirring once during cooking time, until vegetables are beginning to caramelize.

Place filet over vegetables in crockpot and sprinkle with salt, pepper, and dill weed. Cover and cook on low for 1 to 2 hours until salmon flakes when tested with a fork (test at one hour time, if salmon is done, turn crockpot off and keep covered until serving time). Place salmon on serving plate and top with onion mixture. Serves 4

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