Make: 1. In a 5-6 quart slow cooker, stir together pomegranate juice, 1/2 cup water, honey, and allspice. Cover and cook on high for 30 minutes. 2. Add salmon and top with thin lemon slices. Cover and cook for 20 to 30 minutes, until salmon is just opaque in center. 3. Serve topped with sliced fennel.
Check out our tips for buying and cooking fish here - http://blog.gatheredtable.com/2015/06/21/a-beginners-guide-to-how-to-buy-and-cook-fish/ Looking for a good substitute? Many fish types are extremely versatile, check out our recommended substitutions here - http://blog.gatheredtable.com/2015/06/21/recipe-hacking-how-to-substitute-different-types-of-fish/