Asian-Inspired Salmon

Try this warming and wonderful sauce on whole grain shells to get a real seaside feeling.

Makes 4 servings.

1 bag (1 lb) frozen sliced peaches, thawed

1 22-oz bag of frozen broccoli florets, thawed (approximately 5 cups)

2 tablespoons grated ginger

1 medium white onion, cut into thin slices

¹/₂ cup low-sodium soy sauce

¹/₂ cup water

4 salmon steaks, bones removed but skin on

1. Spray the slow cooker with cooking spray. Put in thawed peaches, thawed broccoli, ginger, and onion slices.

2. In a small bowl, mix soy sauce and water, and pour over the peach/broccoli mixture. Cover and cook on Low for 3 to 4 hours or on High for 2 to 3 hours.

3. Remove lid and place salmon pieces on top. Replace the lid and continue cooking for about an hour, until salmon is cooked through. Put on High and cook an additional 15 to 20 minutes or until the sauce is bubbly.

4. Serve over hot, cooked shells.

Many a cook has suffered a scraped knuckle while grating fresh ginger. If the ginger knob is large, peel only the amount you think you’ll need and hold on to the remainder. If you’re down to a small part, impale it on a fork and use that as your grating handle.