Chardonnay-Poached Salmon With Fennel & Orange - cooking recipe

Ingredients

2 lbs salmon fillets, skinned and in bones removed cut to fit slow cooker
4 cups fresh orange juice
3 cups Chardonnay wine
1 fennel bulb, sliced
1 red onion, sliced
2 teaspoons capers
1 teaspoon kosher salt
pepper
2 oranges, thinly sliced
fennel, fonds

Preparation

Fold a 36-inch piece of foil lengthwise to a width slightly larger than salmon fillet. Place foil in a 4-6 quart slow cooker with foil ends hanging over the handles.
Combine orange juice, chardonnay, fennel, onion, capers salt and pepper in the slow cooker then place salmon on top. Cover slow cooker; cook salmon on high-heat setting for 35-45 minutes.
Test salmon for doneness. Salmon should feel firm and the flesh should flake easily when pierced with a fork; after 30 minutes, test every 5 minutes.
When salmon is cooked trhough, remove it from the slow cooker by grbbing the ends of the foil and gently lifting out the salmon.
Arrange salmon on a platter and garnish with orange slices and fennel fronds. Serve salmon with Red Onion & Caper Cream and crakers, if desired.