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Poached Cutlets of Salmon
4 salmon cutlets
1/2 pint water
1/4 pint white wine
1 tsp salt
2 bay leaves
1 sprig of fresh rosemary
Some fresh oregano or thyme
1 slice onion
Some sprigs of fresh parsley
Lightly grease the bottom of the slow cooker, then place the salmon cutlets (or fillets) in the bottom. Put the remaining ingredients in a pan (or the microwave, in my case) and heat until boiling. Pour over the salmon, put the lid on the slow cooker and cook at Low for approximately 3 hours.
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