Ingredients

The following ingredients have 2 Servings
  • 10 ounces salmon fillets
  • 1 package (12 to 16 ounces) frozen Asian stir fry vegetable blend
  • Salt & Pepper
  • 2 tablespoons soy sauce (gluten-free, if desired)
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 1 teaspoon sesame seeds (optional)

Instruction

  • Ideal slow cooker size: 1-1/2-Quart.
  • Dump the frozen vegetables in the slow cooker.
  • Season the salmon with salt and pepper to taste.
  • Place salmon on top of the vegetables.
  • Mix together the soy sauce, honey and lemon juice and drizzle over the salmon.
  • Drizzle with sesame seeds, if using.
  • Cover and cook on LOW 2 to 3 hours, until the salmon is done to your liking. I'm a huge salmon lover, so like it on the just barely done side and cooked mine about 2-1/2 hours.
  • Serve with brown rice, if desired.
  • Drizzle everything with the sauce from the slow cooker.