If you love the flavors of teriyaki, then you’ll be hooked on this exclusive Dr. Rawls-approved dish adapted from chef Jennifer Iserloh’s new cookbook Healing Slow Cooker, which incorporates loads of adaptogen-rich ingredients. This recipe uses blueberries mixed with balsamic vinegar, resulting in a sweet and sour sauce that’s lovely on salmon. Blueberries are not only a superfood for your gut, but they also happen to be extremely high in vitamin C. Best of all, prep time is only 10 minutes; after that, let your slow cooker do the rest of the work. If you choose to garnish this dish with antioxidant-rich hibiscus flowers (which you can buy online), be sure they are nicely ground if you use them dry. If you have a whole dried hibiscus flower, rehydrate it in hot water for 15 minutes first and then slice it before using.
- 1 lb asparagus, trimmed and chopped
- 1 tbsp extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp honey
- 2 tbsp chopped fresh parsley
- 1/4 tsp salt
- Four 4-oz skin-on salmon fillets
- 1 lb blueberries
- 2 tbsp ground dried hibiscus flowers
Put the asparagus and oil in the slow cooker and toss until the asparagus is evenly coated. In a small bowl, whisk together the vinegar, honey, parsley, and salt. Place the salmon fillets skin-side down on top of the asparagus in the slow cooker. Drizzle with the vinegar mixture and sprinkle with the blueberries. Cover the slow cooker and cook on the low setting for 2 to 2.5 hours, until the salmon flakes when pressed with a fork and the asparagus is tender. Divide the asparagus among four plates and top with salmon. Spoon the sauce over the top and sprinkle with the hibiscus. Serve immediately.
To try more tasty, healthy recipes for your slow cooker, look for Jennifer Iserloh’s cookbook Healing Slow Cooker here. It’s packed with ideas that can fit your restorative diet with minor modifications or ingredient swaps.