First of all, sorry for the delay in posting! I've been super preoccupied with, well....LIFE! I'm sure you can all relate. There are BIG, exciting things happening in my life...which I'll share with all of you as I'm able. Your support and loyalty over the years has meant the world to me! Thank you all for continuing to cook my recipes and view my blog! You're the best!
So...onto this Salmon!!
This recipe came from me needing to make something for dinner because my inlaws were coming! I do some of my best work under pressure ;) Little did I know, they wouldn't be staying for dinner, but that just gave us delicious leftovers. LOL
I've been completely OBSESSED with Basil and Garlic paste. If you haven't tried it yet, you need this in your life. It's in the produce section in little plastic tubes. We put it in our eggs, meatloaf, hamburgers, etc. It's SO extremely flavorful and fresh! LOVE how convenient it is for us to use. So, I've been using it a TON in my cooking. It's really the perfect consistency for a nice rub, so that's what I did with it. Mixed it with a few spices and rubbed it on the salmon! Easy peasy! I don't have time for complicated ;)
The result? Delicious, flaky salmnon, packed with incredible flavor. You're going to love it!
Servings: 5-6 Servings (Use a 3-4 quart slow cooker for this recipe)
5-6 single size portions of salmon (we buy the frozen salmon at Costco)
1 Tbsp. garlic paste
1 Tbsp. basil paste
1 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
Lay out a piece of foil for each piece of salmon you are cooking. Spray each with non-stick spray and place a piece of salmon on each sheet.
In a small bowl, mix together the garlic paste, basil paste, lemon juice, salt and pepper.
With a brush, brush each piece of salmon with the paste you made.
Close each piece up like a cute little package.
Make sure they're sealed good...you want them to steam inside. Place all your little packets inside your crock.
Cook on LOW for 1-2 hours. Depending on the thickness of your salmon, time will vary greatly. My suggestion is to check it and go by "feel." You will want your salmon to flake easily with a fork.