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Slow-Cooker Salmon with Pomegranate Glaze

Ann Louise Gittleman recipe slow cooker salmon pomegranate sea salt leeks yacon syrup allspice

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. Directions: 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...

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