5-Ingredient Slow Cooker Salmon Directions:
Spread the sliced onion evenly across the bottom of the slow cooker.
Add the salmon and all its juices. Break the fish into large chunks with a spoon. Remove any skin you prefer to leave out, pick out any firm bones, and crush the soft bones with a fork if you want a smoother texture.
Spoon the condensed soup over the salmon. Add the Worcestershire sauce and black pepper, then fold gently just enough to distribute the seasonings.
Cover and cook on LOW for 3–4 hours. Check at 3 hours and stop cooking once the onion is tender and the mixture is hot throughout. If you stir during cooking, fold gently to keep the salmon in chunks.
Spoon the salmon and tomato sauce into bowls and serve hot.
Practical Woman's Secret
Slice the onion thinly and spread it in an even layer beneath the salmon. That way, you can check it for tenderness without stirring the fish apart.
Serving and Storage
Serve over buttered toast or alongside plain rice to catch the tomato sauce. Refrigerate leftovers promptly in a covered container. Reheat individual portions until steaming hot, stirring gently to preserve the salmon chunks.
Nutrition Information
Estimated per serving: One-quarter of the salmon and sauce, without toast or rice
Calories: 350 kcal
Protein: 41 g
Carbohydrates: 15 g
Fat: 14 g
Fiber: 1 g
Sugar: 8 g
Sodium: 1,250 mg
I'm waiting for your comments! Enjoy!
