1 orange, cut into half circles
4 4-oz center-cut boneless, skinless salmon fillets
1 tsp safflower oil
½ tsp ground cumin
½ tsp fresh ground black pepper
¼ tsp sea salt

To a 4-qt slow cooker, arrange orange slices on the bottom. Arrange salmon fillets, skinned side down over top oranges. Drizzle oil evenly over fillets. Sprinkle evenly with cumin, pepper and salt. Cover and cook on low for 2.5 to 3 hrs, until opaque in center, checking for doneness after 2.5 hrs (or on high for 1.25 to 1.5 hrs, checking for doneness after 1.25 hrs)

To serving plates, gently transfer fillets, discarding orange slices and any accumulated liquid.
Clean Eating, November/December 2012, page 71

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