Poached Salmon in Court-Bouillon

Photo: Alan Richardson

7 of 8
Salmon à la You
While many slow-cooker recipes can take eight hours or more, this is one you can start in the late afternoon and still have ready by 7. It'll take just two hours for a broth made from vinegar, water and a handful of vegetables to become rich and savory, and less than 30 minutes for salmon steaks—a staple for calorie counters—to poach. Then, you can use the fish any number of ways, Scicolone says. Serve it plain with some of the cooking broth, chill for seafood salad, or eat hot or cold alongside tzatziki or pesto.

Get the recipe: Poached Salmon in Court-Bouillon