The traditional way of preparing a salmon is to boil it in water.
This will keep it juicy and flavourful, but it’s hard to avoid the flavour-killing effects of the mercury, mercury-containing chemicals.
So instead, you can use a slow cooker.
It’ll be less fussy about how you boil the fish, and the salmon will last longer.
Here’s how to make salmon chop in a slow-cooker.
Ingredients: For the salmon: 2 large salmon fillets (1 head each)