Preparation time: 2 hours
Cooking time: 2 hours
Servings: 6


6 salmon steaks
2 tablespoons olive oil
4 leeks, sliced
2 garlic cloves, minced
2 tablespoons parsley, chopped
1 cup clam juice
2 tablespoons lemon juice
Salt and white pepper to the taste
1 teaspoon sherry
1/3 cup dill, chopped

For the raspberry vinegar:

2 pints red raspberries
1-pint cider vinegar


1. In a bowl, mix red raspberries with vinegar and salmon, toss, cover and
keep in the fridge for 2 hours.

2. In your Slow cooker, mix oil with parsley, leeks, garlic, clam juice,
lemon juice, salt, pepper, sherry, dill and salmon, cover and cook on
High for 2 hours.

3. Divide everything between plates and serve.

Nutrition: calories 251, fat 6, fiber 7, carbs 16, protein 26