4 salmon cutlets
1/2 pint water
1/4 pint white wine
1 teaspoon salt
2 bay leaves
2 peppercorns
1 sprig of fresh rosemary
fresh oregano or thyme
1 slice onion
sprigs of fresh parsley
Lightly grease the bottom of the slow cooker, then place the salmon cutlets in the bottom. Mix the remaining ingredients and pour over the salmon, put the lid on the slow cooker and cook at low for approximately 3 hours.
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