Honey Dijon Glazed Salmon

Why salmon?

It was time for a break from soup.

I got an email from a fried recently who discovered, thanks to this blog, that you can cook FISH IN THE CROCKPOT! Why, yes! You most certainly can!

And I did. And so should you. Because unlike other dishes, fish the crockpot is really easy, and only needs about two hours to cook. So if you have a crazy busy morning one day and won't be able to cook until the mid-afternoon, as long as your salmon has thawed out in the fridge overnight, you're good to go.

It doesn't hurt that it's super tasty, very moist, not oily and leaves virtually no mess in the crock.

The Tools:

- 6 qt crockpot
- 1 parchment paper packet

- 2 filets of salmon, thawed
- 3 T honey
- 2 T olive oil
- 1 t Dijon mustard
- 1 t ground ginger (I was out of fresh, but you could use fresh if you want - just use a bit more)
- several dashes of crushed red pepper flakes, to taste

The Process:

Rinse the salmon off and place aside.

Mix the remaining ingredients together until you have a nice thick glaze.

(I know, I know. I cheated. A glaze should really be reduced on the stove. But I had to go pick up my produce CSA and we had ballet in the morning and I was having too much fun cooking with the baby in the play kitchen. So I cut that corner and just made the "glaze" thicker so I didn't have to reduce it. And you know what? It was still very tasty.)

Cover the salmon with your glaze, and slide into parchment paper packet.

For pictures that show you the best way I've found to do this, check out this post.

Cook on low for about 2 hours.

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