Step 1

In a small bowl, mix together the chili powder, cumin and brown sugar.

Step 2

Line a 5- to 7-quart slow cooker with a large piece of heavy duty aluminum foil so that it extends over the sides (this will make it easy to pull the fish out later). Arrange the lime or lemon slices along the bottom of the slow cooker and pour in enough water to come just to the top of the slices.

Step 3

Season the salmon fillets with salt and pepper, then rub each with the spice rub (you might not need it all). Arrange the salmon fillets on top of the citrus slices in the slow cooker in an even layer. Cover and cook on low until the salmon is tender and flakes easily with a fork, about 1 to 1 1/2 hours (high heat is not recommended).

Step 4

Holding onto the foil handles, transfer the salmon to a large baking sheet. Serve the fillets whole, or flake them into chunks. To make power bowls, arrange the salmon over cooked grains with shaved cabbage and avocado slices. Drizzle with cilantro yogurt sauce or green sauce. Sprinkle with toasted pepitas, if you wish!