Salmon fillets with raspberry citrus sauce


Serves: 4
Prep Time: 10 minutes
Cooking Time: 10 to 11 minutes

  • 1/4 cup sliced almonds, toasted
  • 1 cup water
  • 2/3 cup couscous
  • 1/2 cup chopped green onions
  • 1 pound skinned salmon fillets, 1 inch thick
  • 2 tablespoons Mrs. Dash(r) Garlic & Herb
  • Seasoning Blend
  • 3/4 cup fresh squeezed orange juice
  • 1 cup minced shallots
  • 2 tablespoons raspberry preserves
  • 2 teaspoons fresh grated peeled ginger
  • 2 tablespoons raspberry vinegar
  • 1/4 cup fresh raspberries, optional garnish


To toast almonds, place in a small skillet over medium heat, shaking often until golden all over, approximately 4 minutes.

Preheat broiler. Bring water to a boil in medium saucepan and remove from heat. Stir in couscous and green onion.

Rinse and pat dry salmon fillets, then sprinkle seasoning blend on each side. Place fillets on a broiler pan coated with non-stick spray. Broil 5 minutes per side, 5 to 6 inches from heat source.

Over medium heat, bring orange juice and shallots to a slight boil in a small saucepan. Lower heat and whisk in raspberry preserves, ginger and vinegar; keep warm while salmon is cooking.

Fluff couscous with fork and place equal amounts on 4 dinner plates. Lay a piece of salmon on top. Drizzle citrus sauce over salmon and sprinkle almonds on top. Garnish top with raspberries, if desired.

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