3 tbsp butter
2 onions, chopped
4 cloves garlic, minced
1 1/2 cups long grain brown rice
4 carrots, sliced
1 (8 oz) package sliced mushrooms
4 cups chicken broth
1 tsp dried dill weed
2 pounds salmon fillets
1 tsp salt
1/8 tsp pepper
1 cup sour cream
2 tbsp mustard
1/2 tsp dried dill weed
1. In large skillet, melt butter over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
2. Add rice; cook and stir until coated, about 3-4 minutes longer. Transfer to 4 quart slow cooker. Add carrots, mushrooms, chicken broth, and dill weed.
3. Cover and cook on low for 5 hours or until rice is almost tender. Sprinkle salmon with salt and pepper.
4. In small bowl, combine sour cream, mustard, and dill weed. Spread over salmon fillets. Place salmon in slow cooker on top of rice.
5. Cover slow cooker and cook on low for 1 to 1 1/2 hours or until salmon flakes when tested with a fork. Serve fish with the rice pilaf.
I loved salmon, so naturally I really liked this dish. The sauce of the salmon was very tasty. The rice pilaf got a little overdone and mushy though, unfortunately. I’m learning that how your food cooks in a slow cooker has a lot to do with what size of cooker you are using. It really should be 3/4 full. So if you are cooking for a smaller family I would get a 3 quart cooker and for bigger groups use a 5 or 6 quart cooker. I actually just purchased a 3 quart to go along with my 6 quart so it should make things cook better and turn out better. 3 stars.