Step 1

In a slow cooker, stir together the water, stock, wine, onion, tarragon sprigs, the 1/2 tsp. salt and several grinds of pepper. Cover and cook on low for 30 minutes according to the manufacturer’s instructions. Add the salmon fillets (they can overlap), re-cover and cook for 1 hour more. The fish should be opaque throughout, firm and very tender.

Step 2

About 10 minutes before the salmon is ready, bring a large saucepan three-fourths full of lightly salted water to a boil over high heat. Add the green beans and cook until crisp-tender, 4 to 5 minutes. Drain and hold under cold running water until cool. Spread the beans on a kitchen towel to dry.

Step 3

In a fry pan over medium heat, melt the butter with the olive oil. Add the shallot and sauté until slightly softened, 2 to 3 minutes. Add the beans and stir until hot throughout. Add the vinegar and minced tarragon and toss to mix.

Step 4

Transfer the salmon to warmed individual plates. Discard the braising liquid or strain and reserve for another use. Arrange a mound of the green beans alongside each salmon fillet. Serve immediately. Serves 6.

Step 5

Adapted from Williams-Sonoma The New Slow Cooker, by Brigit Binns (Weldon Owen, 2010).