- Portion size 4 servings
- Credits : Canadian Living Special Issue: Comfort Foods, 2011.
Ingredients
Method
In large skillet, melt butter over medium heat; spoon 1 tbsp (15 mL) into small bowl. Set aside.Fry leeks and half each of the salt and pepper in remaining butter, stirring often, until softened, about 8 minutes. Scrape all but 1/2 cup (125 mL) of the leeks into slow cooker.
Place salmon on leeks in slow cooker; brush with reserved butter. Sprinkle with remaining salt and pepper and reserved leeks. Drizzle with wine.
Cover and cook on low until salmon flakes easily when tested, about 1 to 1-1/2 hours.
Nutritional facts Per serving: about
- Sodium 314 mg
- Protein 32 g
- Calories 418.0
- Total fat 26 g
- Cholesterol 114 mg
- Saturated fat 9 g
- Total carbohydrate 14 g
%RDI
- Iron 19.0
- Folate 36.0
- Calcium 7.0
- Vitamin A 10.0
- Vitamin C 20.0
