Ingredients:
Makes four servings Prep time: 10 minutes Cooking time: 10-11 minutes 1/4 cup sliced almonds, toasted 1 cup water 2/3 cup couscous 1/2 cup chopped green onions 1 pound skinned salmon filets, 1-inch thick 2 tablespoons Mrs. Dash 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

Instructions:
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 filets, then sprinkle seasoning blend on each side. Place filets on a broiler pan coated with nonstick spray. Broil 5 minutes per side, 5-6 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. All materials courtesy of Family Features. For more mouthwatering grilling recipes, visit www.mrsdash.com