6 cups water
1 medium onion, chopped
2 celery ribs, chopped
4 sprigs fresh parsley
1/2 cup dry white wine
1 tablespoon soy sauce
8 whole peppercorns
1 bay leaf
1 salmon fillet (3 pounds)
Lemon slices and fresh dill
In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices.
Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon.
Cook, covered, on high 60 to 70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.
Prep: 45 min. Cook: 1 hour
Makes 8 servings