I love that I have a fancy schmancy slow cooker (given to me by Ninja) that has not only a slow-cook setting, but also a stovetop setting and an oven setting. So I can use it not only for 8-hour slow cooked chili, but also 10 minute quick cooked fish. I was inspired by this recipe to combine salmon, asparagus, leeks and farro in Eating Well magazine, and while their method calls for stove top cooking, I figured I could try it in my slow cooker on the oven setting. If you’d like to try this recipe, I’d recommend following the directions in Eating Well magazine. Or better yet, get this super handy slow cooker.
1 bag Trader Joe’s 10-minute farro, cooked on the stove top
1 1/4 pounds wild Alaskan salmon fillet, skinned and cut into 1″ pieces
2 leeks, thinly sliced, white and light green parts only
1 bunch asparagus, cut into 1″ pieces
2 cups Trader Joe’s miso ginger soup
2 cloves crushed garlic
1 Tbsp grated fresh ginger or frozen cubes
1 Tbsp thinly sliced basil
Salt to taste
Cook farro according to package directions.
Set Ninja slow cooker to the oven setting at 375F. Add salmon, leeks, miso soup, ginger, garlic, and basil and cook for 15 minutes.
Add in asparagus and cook 10 minutes more. Mix in farro. Season with salt to taste.
Even if you don’t have this particular slow cooker, I’m confident this dish could be made in a regular oven at 375, with the salmon cooked in the miso broth in a deep baking dish.
I received the Ninja cooking system for free way back when, but was not compensated for this post.
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