1 large fennel bulb, trimmed, halved lengthwise and cut into ¼-inch dice
3/4 cup pomegranate arils
1 jalapeño chile pepper, seeded and minced
2 green onions, finely chopped
1/4 cup chopped fresh cilantro leaves
2 tbsp fresh lime juice
1/2 tsp sea salt
Fresh ground black pepper, to taste
Preheat oven to 275ºF. Line a rimmed baking sheet with parchment paper. Arrange salmon on baking sheet and rub tops of fillets with 2 tsp oil, 1/4 tsp salt, cayenne and ½ tsp black pepper, dividing evenly. Transfer to oven and bake until salmon is opaque at thickest part, 17 to 20 minutes.
Meanwhile, prepare salsa: In a large bowl, combine all salsa ingredients and set aside.
About 5 minutes before salmon is done cooking, prepare rice: In a wok or large sauté pan with curved sides, heat remaining 2 tsp oil on medium-high, swirling to coat bottom of pan. Add rice and cook, stirring constantly, until grains are coated with oil, about 1 minute. Add broth and bring to a boil. Stir until most liquid is absorbed, about 3 minutes. Add 2 tbsp fennel fronds and green onions and toss to combine. Cook until heated through, about 30 seconds; immediately remove from heat. Divide rice among serving plates, top with salmon and spoon salsa over top, dividing evenly.
Serving Size: 1/2 cup rice, 1 salmon fillet, 1/3 cup salsa
This is an ideal way to prepare salmon – cooked slowly surrounded by a moist heat. Lentils and beets can be left to cook all day, while the salmon takes only 25 “walk away” minutes once you get home. Use a large 5- to 7-quart slow cooker to accommodate all six portions of salmon. Smaller 21/2- to 3-quart slow cookers can be used but will only accommodate four fillets. If you’d still like to prepare the entire six-fillet recipe in a smaller cooker, try layering the pieces of salmon on top of one another between parchment paper and extend the cooking time by about 7 minutes, until fish is opaque in center.