Spicy Tangy Salmon

Did you know that you can cook FISH in your crockpot?

I learned of this several months ago through my everyday crockpot Googling, and was beyond giddy. I think I talked about it nonstop for two days, which apparently wears on your spouse's nerves.

I learned a lesson here, obviously.

ANYways, on to fish in the crockpot! This dish is spicy, tangy and the fish itself is tender and flaky all at the same time. It takes only a few minutes to prep, and only a few hours to cook.

The Ingredients/Tools:

- 6 qt. crockpot (oval works best for fish, but if you need to chop your fish up and use a different size, no biggie)
- 1 Parchment Paper Bag

- 2 salmon filets, thawed if previously frozen
- 1 T olive oil
- 2 1/2 T Dijon mustard
- 2 cloves garlic, finely diced
- 1/2" knob of ginger, peeled and grated
- 1/4 t cayenne pepper (but keep it out in case you want more)

The Process:

Gently rise off your salmon filets in the sink, then set them aside.

Combine all other ingredients in a bowl and mix vigorously together. Taste it. If you think it needs more cayenne pepper, ADD IT SLOWLY AND CAREFULLY. I ended up with just a bit more than 1/2 teaspoon, but I'm a bit of a spicy food nut.

Using some sort of pastry brush or rubber spatula, carefully (or sloppily - it doesn't really matter) spread the mixture over the salmon, getting every last little crevice. I don't bother getting the side with the skin, as that's the side the salmon will cook on, but you can if you want. This step would actually be perfect for a small child if you're trying to involve kids in the cooking process. Our one year old is still a bit too small to help.

Slide both of the salmon filets in a parchment bag and place with the skin side down in your crockpot. (Or someone else's crockpot would work, too. But I do not condone crockpot stealing.)

IF you are like me and your salmon is too big to fit in the crockpot side-by-side, you can fold the parchment packet on itself, like the picture below.

It should neatly fit in your crockpot now.

Cook on low for 2-3 hours, or until the fish is flaky but not dried out. Serve with whatever paleo-friendly food strikes your fancy.

The Judgement:

The fish was cooked perfectly after 2 hours and 15 minutes, and it was delicious!

Will asked me to lay off the cayenne if I make this particular dish again; it was a touch spicy for him. But we both gobbled it up, and I am looking forward to the leftovers sitting in the fridge for tomorrow's lunch.

And the bonus? Cleaning up a crockpot after you make fish in parchment bags is a breeze!

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