Salmon with Caramelized Onions and Carrots

2 Tbsp. olive oil

2 Tbsp. butter

4 onions, coarsely chopped

3 c. baby carrots

4 cloves garlic, minced

1 1/2 lb. salmon filet

1/2 tsp. salt

1/8 tsp. pepper

1/2 tsp. dill weed

Place olive oil and butter in a 4-quart crockpot. Add onions, baby carrots, and garlic; site; cover, and cook on LOW for 6-7 hours, stirring once during cooking time, until vegetables are beginning to caramelize. Place filet over vegetables in crockpot and sprinkle with salt, pepper, and dill weed. Cover and cook on LOW for 1-2 hours until salmon flakes when tested with a fork. At one- hour time, if salmon is done, turn crackpot off and keep covered until serving time.

Corn Bread

1 c. all-purpose flour

3/4 c. cornmeal

2-3 Tbsp. sugar

2 1/2 tsp. baking powder

3/4 tsp. salt

1 Tbsp. butter

2 beaten eggs

1 c. milk

1/4 c. cooking oil or melted butter

Stir together flour, cornmeal, sugar, baking powder, and salt; set aside. Add the 1 tablespoon butter to a 9x1 1/2-inch baking pan. Place in a 400 oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan. Meanwhile, in a small bowl, combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into pan. Bake for 15-20 minutes or until a wooden toothpick near center comes out clean.