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By Ann Louise Gittleman, PhD, CNS
This succulent salmon recipe is easy to prepare but has a definite gourmet flair. A spinach salad with shaved fennel makes a perfect accompaniment.
Makes 4 servings.
- 2 cups unsweetened pomegranate juice
- 1 tablespoon yacon syrup
- 1 teaspoon ground allspice
- 4 (6-ounce) salmon fillets
- Sea salt to taste (optional)
- 2 leeks, white part only, sliced In a slow cooker, combine the pomegranate juice, yacon syrup, and allspice.
Cover and cook on high for 30 minutes. Cut a piece of parchment paper about 6 inches longer and wider than the slow cooker (you can use the lid as a guide). Place the salmon fillets on the parchment paper; sprinkle with the sea salt and sliced leeks. Set the parchment paper with the salmon into the slow cooker on top of the pomegranate mixture, leaving enough paper up the sides to lift the salmon out when done. Cover and continue to cook on high for 20 to 30 minutes until the salmon is done. Lift the parchment paper with the cooked salmon out of the slow cooker. Place the fillets on a plate, and spoon the pomegranate glaze over the top.
About the Author
Ann Louise Gittleman, PhD, CNS, is an award-winning New York Times bestselling author of over 30 books on health and nutrition. For more information, see www.annlouise.com and facebook.com/annlouisegittleman.
Reprinted with permission from The New Fat Flush Cookbook by Ann Louise Gittleman, PhD, CNS (McGraw-Hill Education, 2017). Copyright © 2017 by Ann Louise Gittleman.
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Check out these other delicious and nutritious recipes from Ann Louise Gittleman:
Published in the Price-Pottenger Journal of Health and Healing
Summer 2017 | Volume 41, Number 2
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