Salmon with Peppers and Charmoula

• 1 medium Onion
• 1 large Red bell pepper, cut into narrow strips
• 1 large Yellow bell pepper, cut into narrow strips
• Salt and freshly ground black pepper
• 1/2 cup Water
• 1/2 cup Chopped fresh cilantro
• 1 large Garlic glove, chopped
• 1 tsp Ground cumin
• 1/2 tsp Paprika
• 1/3 cup Olive oil
• 2-3 Tbl Fresh lemon juice
• 1 thick Salmon fillet (about 2 pounds), cut into 6 serving pieces

1. Scatter the onion and bell peppers in a large slow cooker and sprinkle with salt and pepper to taste. Add the water. Cover and cook on high for 1 hour.
2. In a food processor, combine th cilantro, garlic, cumin, paprika, and salt to taste. Process until finely chopped. Add the oil and lemon juice. Taste for seasonings.
3. Place the salmon in the slow cooker. Spread half of the sauce over the fish. Cover and cook on low for 45 minutes to 1 hour, or until the salmon is cooked to taste. (To test for doneness, make a small cut in the thickest part. the fish should appear slightly translucent.)
4. Remove the salmon with a slotted spoon. Serve with the remaining sauce.

Servings: 6

Nutrition Information