Poached Cutlets of Salmon

 

4 salmon cutlets (I used 2 fillets)

1/2 pint water

1/4 pint white wine

1 tsp. salt

2 bay leaves

2 peppercorns

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