Ingredients 1 orange, cut into half circles4 4-oz center-cut boneless, skinless salmon fillets1 tsp safflower oil1/2 tsp ground cumin1/2 tsp fresh ground black pepper1/4 tsp sea salt Salsa 1 red bell pepper, seeded and diced1/3 cup diced unsweetened dried apricots1/4 cup finely chopped red onion1 1/2 tbsp grated fresh horseradish1/2 tsp organic evaporated cane juice1 tsp orange zest1/4 cup fresh orange juice Preparation To a 4-qt slow cooker, arrange orange slices on the bottom. Arrange salmon fillets, skinned side down over top oranges. Drizzle oil evenly over fillets. Sprinkle evenly with cumin, pepper and salt. Cover and cook on low for 2 1/2 to 3 hours, until opaque in center,…