Ingredients
1 cup water
1/2 cup dry white wine
1 yellow onion slice
1 lemon slice
1 sprig dill
1/2 teaspoon salt
1 large salmon fillet, with skin on
Preparation
Combine the water and wine in the rice cooker and heat for 20 to 30 minutes. Add the onion, lemon, dill, salt, and salmon.
Cover and cook for 18 to 20 minutes, until the salmon is opaque and cooked through, according to taste. Serve hot or cold.
Original recipe reprinted with permission from The Gourmet Slow Cooker, Volume II: Regional Comfort-Food Classics. | July 2006 Lynn Alley Ten Speed Press
