Preparation

Step 1

Set the slow cooker to Brown/Sauté and adjust the temperature to 165°C. Add a dash of olive oil and warm up. 

Step 2

Add the chopped onion and fennel seeds, and caramelize them slightly. Keep the lid on the pot as the seeds may pop out. 

Step 3

Cut the fennel bulbs in half, from top to bottom. Cut out the hard core and keep it to make a vegetable stock if you like. Cut the rest of the fennel into strips and add them to the slow cooker. Set the slow cooker to Slow Cook HI for 1 hour. 

Step 4

Check that the fennel has softened; it may still have a little bite. If necessary, let it cook a little more. Season with salt and pepper. 

Step 5

Season the salmon on both sides with salt and pepper and place it on the fennel, along with a few sprigs of dill. This allows the salmon to cook slowly, for about 20 minutes. The salmon is ready when small white spots appear on the outside.   

Step 6

Serve with boiled baby potatoes. Delicious!