Slow-Cooker Salmon

Ingredients

• 2 cups water
• 1 cup white wine
• 1 medium onion, sliced
• 1 celery rib, sliced
• 1 medium carrot, sliced
• 2 tablespoons lemon juice
• 3 fresh thyme sprigs
• 1 fresh rosemary sprig
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 salmon fillets (1-1/4 inches thick and 6 ounces each)
• Lemon wedges

Description

• In a 3-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 45 minutes.
• Carefully place fillets in liquid; add additional warm water (120° to 130°) to cover if needed. Cook, covered, just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°), 45-55 minutes. Remove fish from cooking liquid. Serve warm or cold with lemon wedges.