Slow-simmered summer crock pot goodness: Rochelle Trotter - FOX 10 News | fox10phoenix.com

Slow-simmered summer crock pot goodness: Rochelle Trotter

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CHICAGO (FOX 32 News) -

Looking for a way to serve your family and friends tasty summer favorites without spending hours in the hot kitchen? Get ready to fire up that crock pot!

Try these slow-cooker recipes using fresh ingredients, which highlight the vibrant flavors of the season. A full meal like this one can easily serve as a buffet style party table:

  • Blueberry-Balsamic Country Pork Ribs with a Gorgonzola Bite
  • Citrus Salmon with a Vegetable Ragout and Orange Gremolata Topping
  • Mini Mocha Cheesecakes with Salted Caramel Topping

Summer Slow Cooked Citrus Salmon with Vegetable Ragout and Orange Gremolata Topping

Serves 4

Recipe:

  • 2 tablespoons extra virgin olive oil
  • 1 medium red onion, chopped
  • 2 stalks leeks, cleaned and sliced into 1-inch rounds
  • 1/2 lb baby new potatoes, rinsed and sliced into 1/2 inch pieces
  • 1 package (9-ounces) frozen artichoke hearts, thawed
  • 1/4 cup chopped parsley
  • 1 tablespoon kosher salt (or to taste)
  • freshly ground black pepper (to taste)
  • 4 (6-ounce) wild salmon fillets, rinsed and blotted dry
  • 1 orange, thinly sliced and seeds removed
  • 1 lemon, thinly sliced and seeds removed
  • 1/2 cup orange juice
  • 1/2 cup vegetable (or fish) stock
  • For the Orange Gremolata:
  • Zest of 1 naval oranges
  • 1/2 cup flat leaf parsely, finely chopped
  • 1 large garlic clove, finely minced
  • Kosher salt and pepper to taste

Gremolata Directions:

Mix all ingredients together and store in an airtight container (refrigerated) until use.

Directions:

  1. Spray the bottom and sides of a 5- or 6-quart slow cooker with cooking spray. You may also line the slow cooker with foil if you want to skip this step.
  2. Heat oil in a large saucepan to medium. When the oil is hot, add the onion, leeks, and artichokes; sauté until onion and leeks are softened. Mix in the parsley and season the vegetables with salt and pepper. Arrange the vegetables on the bottom of the slow cooker.
  3. Season the salmon with salt. Arrange the salmon on top of the vegetables (skin side DOWN). Place the orange and lemon slices on top of the salmon in a single layer. In a small bowl, whisk together the orange juice and stock.
  4. Pour the liquid over the fish and vegetables. Cover and cook the fish on high for approximately 11⁄2 hours, or until fish is opaque and firm to the touch.
  5. Remove the insert from the slow cooker and place on a cooling rack for fish to slightly cool. If serving warm, place fish on plate atop a generous portion of the vegetables. Spoon a little of the cooking liquid on top of the salmon and finish off with a sprinkle of the orange gremolata.
  6. If serving COLD, allow the fish to cool completely (lid removed) in the slow cooker insert set atop a wire race. Place fish and vegetables in an airtight container (saving cooking liquid in separate container) and refrigerate (not more than overnight). When ready to serve, remove from refrigerator and plate as indicated above.
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