Recipes and Cooking Citrus Salmon Fillets with Raspberry Salsa By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 8, 2021 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 20 mins Slow Cook Time: 2 hrs 30 mins Total Time: 20 mins Servings: 2 Yield: 4 ounces cooked salmon and about 1/2 cup salsa per serving Jump to Nutrition Facts Ingredients Nonstick cooking spray ¼ cup water 4 0.5 inch thick orange slices 2 6 ounce salmon fillets with skin on 1 teaspoon canola oil ¼ teaspoon dried tarragon leaves, crushed ¼ teaspoon salt ¼ teaspoon coarsely ground black pepper 1 recipe Raspberry Salsa 1 small lemon, quartered Raspberry Salsa ¼ teaspoon finely shredded orange peel ¼ cup diced orange sections ½ of a fresh medium jalapeño chile pepper, seeded and finely chopped 1 tablespoon finely chopped red onion ½ cup fresh raspberries Directions Lightly coat an unheated 1 1/2-quart slow cooker with variable heat settings with cooking spray. Pour the water into the slow cooker. Place orange slices in bottom of cooker, overlapping slightly if necessary. Rinse salmon fillets and pat dry. Place salmon, skin side down, on top of orange slices; drizzle oil evenly over the fillets. Sprinkle evenly with tarragon, salt, and black pepper. Cover and cook on low-heat setting for 2 1/2 to 3 hours or on high-heat setting for 1 1/2 hours or until salmon is opaque in center. Using a flat spatula, carefully remove salmon and place on dinner plates. Discard oranges and cooking liquid in cooker. Serve salmon with Raspberry Salsa and lemon wedges. Raspberry Salsa In a small bowl combine orange peel, diced orange sections, jalapeño pepper,* and red onion. Toss gently until combined. Fold in fresh raspberries and let stand about 15 minutes to blend flavors. Makes 1 cup. *Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside. Rate it Print Nutrition Facts (per serving) 296 Calories 13g Fat 9g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 296 % Daily Value * Total Fat 13g 17% Saturated Fat 2g 10% Cholesterol 94mg 31% Sodium 367mg 16% Total Carbohydrate 9g 3% Total Sugars 4g Protein 35g Vitamin C 28.9mg 145% Calcium 40.4mg 3% Iron 1.8mg 10% Potassium 962mg 20% Folate, total 60.5mcg Vitamin B-12 5.5mcg Vitamin B-6 1.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.