Poached Salmon with Creamy Cucumber-Dill Salad

from America's Test Kitchen Healthy Slow Cooker Revolution

by foodeymoon

1 lemon, sliced 1/4 inch thick, plus 1 tablespoon juice

2 tablespoons minced fresh dill, stems reserved

1/4 cup dry white wine

2 (6-ounce) skin-on salmon fillets, 1 to 1 1/2 inches thick

Salt and pepper

1/4 cup 2 percent Greek yogurt

1 cucumber, peeled, halved lengthwise, seeded, and sliced thin

1. Fold sheet of aluminum foil into 12 by 9-inch sling, press widthwise into slow cooker. Arrange lemon slices in single layer in bottom of prepared slow cooker. Scatter dill stems over lemon. Pour wine into slow cooker, then add water until liquid level is even with lemon slices (about 1/4 cup water). Season salmon with salt and pepper and place skin side down on top of lemon. Cover and cook until salmon is opaque throughout when checked with tip of paring knife and registers 135 degrees (for medium), about 1 hour on low.

2. Meanwhile, whisk yogurt, lemon juice, and minced dill together in medium bowl. Stir in cucumber and season with salt and pepper to taste.

3. Using sling, transfer salmon to baking sheet. Gently lift and tilt fillets with spatula to remove dill stems and lemon slices and transfer to plates; discard poaching liquid. Serve with salad.