Slow-cooked Salmon for the Week

In a wide and low slow cooker, add half a cup of water, a few drops of extra virgin olive oil (EVOL), some shakes of salf and pepper, and two cloves of chopped garlic.
The water is to prevent sticking or burning. The EVOL is for tenderness and taste (rather than butter).
Garlic is for health.
Salt and pepper are for taste.
Salmon is a very simple fish that does not need many herbs and spices.

 

A closer look

Place salmon with space for each one to breathe. 

Cover and let cook on low heat.

 
After one hour or longer, the salmon is ready. I cook it for the week to use on salads, sandwiches, as the center of attention for low-carb or no-carb meals, and so on.


--Frances Ohanenye maintains this unusual site. Click on the "Open Source Cooking" tab for enlightening information. Thanks for visiting. Have a fruitful day!