Slow Cooker Salmon "Risotto"

9 Reviews
86% would make this recipe again

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Preparation : 20 min Cooking : 1 h Standing : 5 min
320 calories/serving


2 tbsp olive oil 30 mL
2 shallots, chopped 80 g
1/2 cucumbers, medium sizepeeled, seeded and diced 130 g
1 1/4 cup arborio rice 220 g
3 cups vegetable broth, hot 750 mL
1/2 cup white wine 125 mL
500 g salmon fillet, skinned and diced
3 tbsp fresh dill, chopped 5 g
1 green onions/scallions, to garnish, chopped [optional]
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A slow cooker is needed to make this recipe.


  1. Heat the oil in a pan over medium-high heat. Add the shallot and cucumber, then sauté 2-3 min, with occasional stirring. Lower the heat, cover and cook 15 min. Over high heat, stir in the rice grains, then sauté 1 min with stirring. Transfer to the ceramic cooking pot, then pour in the hot broth and the wine.
  2. Cover the slow cooker with the lid and cook on 'high' for 45 min.
  3. Add the salmon pieces and season with salt and pepper. Cover and cook for a further 15 min, or until the rice is tender and the salmon just cooked.
  4. Switch off the slow cooker and let the risotto stand for 5 min. Stir in the chopped dill and green onion. Mix lightly, adjust the seasoning and serve.

Nutrition Facts Table

per 1 serving (290 g)


% Daily Value




7 g

11 %

Saturated 1.3 g
+ Trans 0 g

6 %


30 mg


80 mg

3 %


41 g

14 %


1 g

3 %


0 g

Net Carbs

40 g


25 g

Vitamin A

3 %

Vitamin C

5 %


7 %


9 %


This recipe is :
Excellent source of  :
Niacin, Phosphorus, Vitamin B12, Vitamin B6, Vitamin D
Good source of  :
Magnesium, Potassium, Zinc
Source of  :
Calcium, Copper, Folacin, Iron, Pantothenic Acid, Selenium, Vitamin B1, Vitamin B2, Vitamin E, Vitamin K
Low  :
Calories, Cholesterol, Fat, Saturated Fat, Sodium
Free  :
Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 2 ½
Fats 1

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9 Reviews (9 with rating only) 86% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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