Salmon steak in a slow cooker

Cooking salmon in a slow cooker for a couple begins with the preparation of fish. If there is a whole salmon available, we gut and peel it from the scales. If ready-made portioned steaks are bought, we simply wash them under cold running water, bypassing unpleasant "dirty" procedures. Dry the fish with paper towels, pour lemon juice, salt and leave for 15-20 minutes to soak. You should not spare lemon juice and sprinkle steaks with it only slightly. We water the fish generously: it will not become sour, but will acquire a more pronounced, rich taste and incredible softness in the finished form.

Divide the baking foil into squares, lubricate the inside with olive oil. A small amount of oil will add flavor and prevent the tender meat from sticking to the wrapper. We spread the steaks on foil, each on a separate piece. Pepper, salt, sprinkle with lemon zest, put a sprig of dill on top of a piece and wrap tightly. If desired, you can add any spices or spices that you would like to see in the finished fish.

Pour 4 cups of water into the bowl of a slow cooker, install a plastic perforated tray and spread the steaks wrapped in foil. It is better if they do not fit snugly together, thus ensuring the free movement of hot steam and uniform cooking from all sides.

Close the lid, turn on the "Steaming" mode or similar, which may be called differently in multivarkas of various manufacturers. We rest for 20 minutes while the process of cooking delicious, tender and healthy steaks is underway.

We put the foil envelopes on plates, cut them with scissors and unfold them. It is recommended to serve in this form, this is how the juice will be preserved, and the fish will turn out tender and soft. We season the ready-made steamed salmon steaks with cream or any other sauce for fish, and enjoy the great taste.