Categories: Fish

Ingredients

• 4 cloves minced garlic
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 tbsp paprika
• 1 tsp cumin
• 3/4 tsp salt
• 1/2 tsp ground coriander
• 1/4 tsp turmeric
• 1/4 tsp cayenne pepper
• 2 12-oz salmon fillets
• 1/2 cup chopped cilantro

Directions

1. Put the marinade ingredients in a large ziplock bag, then place the fish in the bag, making sure that the marinade coats both sides of the fish. Refrigerate for 4-6 hours.

2. Add 2 tbsp water to the slow cooker. Cover and cook 2 hours on low. When done, let the fish sit, uncovered, for 5 minutes before serving.

3. Use a spatula to remove the fish from the slow cooker and transfer to a plate. Gently remove any bones from the fish.

4. To serve, divide the fish between plates, serve it on top of couscous or rice, and garnish each portion with cilantro.

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