Orange Basil Salmon

Ingredients

1 orange1/3 cup (80 ml) extra virgin olive oil1/2 cup (20 g) minced fresh basil
24 ounces (680 g) salmon fillets
Salt and pepper

Preparation

Grate the zest of your orange and reserve.

Pour the olive oil into your slow cooker. Now whack the orange in half and squeeze in
the juice. (If you use a navel orange, you won’t have to worry about pits.) Throw in the
zest, too. Cover the pot, set to low, and let it heat for a half an hour.

When the half an hour is up, cut your salmon fillets into servings and salt and pepper
them on both sides. Mince your basil.

Open up your slow cooker and give the oil and orange a stir to make sure it’s well-blended. Add the basil to the pot and then put in the salmon.

Flip it over a few times to make sure the salmon’s well-coated on both
sides. Now lay it, skin-side up, flat on the bottom of the slow cooker in the olive oil/
orange mixture.

Re-cover the pot and let the salmon cook for 60 to 90 minutes. Serve with the pot
juices spooned over it.

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