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© Meredith Corporation. All rights reserved. Used with permission.
Coat a 3-1/2- or 4-quart slow cooker with cooking spray; set aside. Rinse salmon; pat dry with paper towels. Arrange salmon in the prepared cooker, tucking under any thin edges. Sprinkle salmon with garlic.
In a small bowl, stir together mustard, honey, vinegar and dill. Transfer 2 tablespoons of the mixture to another small bowl; stir in onion and broth. Drizzle broth mixture over salmon. Reserve the remaining mustard mixture until ready to serve.
Cover and cook on Low for 3 hours or on High for 1 1/2 hours. If using Low, add chard (or kale) for the last 30 minutes, stirring once halfway through cooking. If using High, add chard (or kale) for the last 15 minutes, stirring once halfway through cooking.
Carefully transfer salmon to a serving platter. Stir reserved mustard mixture into greens; spoon onto platter with salmon. Drizzle with any remaining mixture in slow cooker.