Chardonnay Poached Salmon with Fennel and Orange

Fold a 36 inch piece of aluminum foil lengthwise to a width slightly larger than the salmon fillet. Place foil in a 4-6 quart slow cooker with foil ends hanging over the handles.

Thinly slice the bulb of the fennel (the white part). Thinly slice and quarter the onion.

Combine orange juice, Chardonnay, chopped fennel, onion, capers and salt in the slow cooker. Place salmon on top. Cover and cook on high heat setting for 45-60 minutes.

Test salmon for doneness at 45 minutes by using a fork to gently pull at salmon. When it easily flakes it is done. Test every 5 minutes after 45 minutes until done.

When salmon is done, remove it from the slow cooker by carefully lifting the ends of the foil and placing it on a platter. Using a fork, scoop the meat into endive cups, crackers or on top of cous cous. Dollop with a bit of Caper Creme Sauce, recipe to follow.

CAPER CREME SAUCE

Dice the red onion. Whip cream with sour cream and orange juice until soft peaks form, about 3 minutes. Gently fold in capers and onion, season with hot sauce if you like.