My DMIL doesn't like sea-food, so we had leftovers for dinner instead of the salmon.
I made this recipe last week for Wednesday lunch. It was a quick one. It only took about 1 1/2 hours. I gathered up these ingredients at about 10:30:
I sliced up some peppers and onions and arranged half of them on the bottom of the Crock Pot:
I seasoned the salmon with salt, pepper, and southwest chipotle seasoning, laid it on top of the veggies, and added the rest of the veggies on top:
I cooked it for 1 1/2 hours on low. Meanwhile I spread the buns with chipotle mayo. When all was done cooking, I spooned some cooking liquid onto the bottom of the buns, the piled up the fish and veggies:
I thought this one was delicious. My husband didn't try it, because he was at work, but even the kids ate it up!