Ingredients

The following ingredients have 6 Servings
  • 1/2 cup water
  • 1/2 cup vegetable stock<br>
  • 1 cup dry white wine
  • 1/2 small yellow onion, sliced
  • 3 fresh tarragon sprigs plus 1 tsp. minced tarragon
  • 1/2 tsp. salt, plus more, to taste
  • Freshly ground pepper, to taste
  • 6 salmon fillets, each about 5 oz.
  • 1 lb. haricots verts or green beans, trimmed
  • 1 Tbs. unsalted butter<br>
  • 1 Tbs. olive oil
  • 1 large shallot, minced
  • 2 tsp. white wine vinegar

Instruction

  • In a slow cooker, stir together the water, stock, wine, onion, tarragon sprigs, the 1/2 tsp. salt and several grinds of pepper. Cover and cook on low for 30 minutes according to the manufacturer’s instructions. Add the salmon fillets (they can overlap), re-cover and cook for 1 hour more. The fish should be opaque throughout, firm and very tender.
  • About 10 minutes before the salmon is ready, bring a large saucepan three-fourths full of lightly salted water to a boil over high heat. Add the green beans and cook until crisp-tender, 4 to 5 minutes. Drain and hold under cold running water until cool. Spread the beans on a kitchen towel to dry.
  • In a fry pan over medium heat, melt the butter with the olive oil. Add the shallot and sauté until slightly softened, 2 to 3 minutes. Add the beans and stir until hot throughout. Add the vinegar and minced tarragon and toss to mix.
  • Transfer the salmon to warmed individual plates. Discard the braising liquid or strain and reserve for another use. Arrange a mound of the green beans alongside each salmon fillet. Serve immediately. Serves 6.
  • Adapted from Williams-Sonoma <i>The New Slow Cooker,</i> by Brigit Binns (Weldon Owen, 2010).