nonstick cooking spray
1/4 cup water
4 1/2 inch thick orange slices
2 6 ounce salmon fillets with skin on
1 teaspoon canola oil
1/4 teaspoon dried tarragon leaves, crushed
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 recipe Raspberry Salsa
1 small lemon, quartered

Raspberry Salsa
1/4 teaspoon finely shredded orange peel
1/4 cup diced orange sections
1/2 of a fresh medium jalapeno pepper, seeded and finely chopped
1 tablespoon finely chopped red onion
1/2 cup fresh raspberries

1/4 cup water 4 1/2 inch thick orange slices 2 6 ounce salmon fillets with skin on 1 teaspoon canola oil 1/4 teaspoon dried tarragon leaves, crushed 1/4 teaspoon salt 1/4 teaspoon coarsely ground pepper 1 recipe Raspberry Salsa 1 small lemon, quartered 1/4 teaspoon finely shredded orange peel 1/4 cup diced orange sections 1/2 of a fresh medium jalapeno pepper, seeded and finely chopped 1 tablespoon finely chopped red onion 1/2 cup fresh raspberries

1.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 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.

2. 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

3. Using a flat spatula, carefully remove salmon and place on dinner plates. Discard oranges and cooking liquid in cooker. Serve with Raspberry Salsa and lemon wedges.

Raspberry Salsa

1. In a small bowl, combine orange peel, diced orange sections, jalapeno pepper, and red onion. Toss gently until combined. Fold in fresh raspberries and let stand about 15 minutes to blend flavors. Makes 1 cup