Moroccan Spiced Salmon

[Geri K]

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.

Nutrition Facts
Serving Size (Makes 4 Servings)
Amount per serving
Calories 412
Total Fat28 g
Saturated Fat5 g
Total Carbs0 g
Protein38 g
Fiber0 g
Cholesterol107 mg
Sodium540 mg
bodybuilding.com/fun/slow-cook-your-way-to-slim.html