Salmon Fillet with Pineapple-Melon Relish
1 large lemon cut crosswise into 6 slices
4 Salmon fillets with skin (about 5 ounces each), rinsed and patted dry
¼ cup of water
1 teaspoon salt-free steak seasoning blend
½ teaspoon dried thyme
¼ teaspoon garlic powder
¼ teaspoon salt
½ cup diced fresh pineapple
½ cup diced cantaloupe
3 tablespoons fresh mint, chopped
1 medium fresh jalapeno, seeds and ribs discarded, minced
2 tablespoons finely chopped red onion
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 teaspoons sugar
Lightly spray the slow cooker with cooking spray. Arrange lemon slices in single layer in the slow cooker. Place the fish with the skin side down on the lemon. Pour the water over the fish.
In a small bowl, stir together the seasoning blend, thyme, garlic powder and salt. Sprinkle over the fish. Using your fingertips, gently press the seasoning so it sticks to the fish. Cook, covered, on how for 3 hours or on high for 1 ½ hours, or to the desired result.
About 15 minutes before serving time, in a small bowl, stir together the remaining ingredients. Set the relish aside. Using a slotted spatula, transfer the fish to a serving platter, discarding the cooking liquid and lemon. Serve the fish with the relish spooned on top or at the side.