Ingredients
2 cups water1 cup white wine1 medium onion, sliced1 celery rib, sliced1 medium carrot, sliced2 tablespoons lemon juice3 fresh thyme sprigs1 fresh rosemary sprig1 bay leaf1/2 teaspoon salt1/4 teaspoon pepper4 salmon fillets (1-1/4 inches thick and 6 ounces each)Lemon wedges
Preparation
In a 3-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 45 minutes.
Carefully place fillets in liquid; add additional warm water (120° to 130°) to cover if needed. Cook, covered, just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°), 45-55 minutes. Remove fish from cooking liquid. Serve warm or cold with lemon wedges.
