This zesty, no-carb dish gets its zip from cumin, coriander, and turmeric: spices with antioxidant properties that protect your cells from everyday damage. No salmon? Halibut and cod fillets work just fine. Marinate the fish the night before or in the morning.
Ingredients
- 4 clove garlic, minced
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tsp cumin
- ¾ tsp salt
- ½ tsp coriander
- ¼ tsp turmeric
- ¼ tsp cayenne pepper
- 24 oz salmon fillet
- ½ cup cilantro
Directions
Prep:
Cook:
Total:
- 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.
- 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.
- Use a spatula to remove the fish from the slow cooker and transfer to a plate. Gently remove any bones from the fish.
- To serve, divide the fish between plates, serve it on top of couscous or rice, and garnish each portion with cilantro.