I've been wanting to make Sunny Anderson's Blackberry Ginger-Glazed Salmon for the past 2 weeks but for some reason, my grocery store keeps running out of blackberries. So I decided to improvise and made Raspberry Ginger-Glazed Salmon instead. To me, raspberries taste very similar to blackberries and have pretty much the same texture as well. It totally worked! I decided to just bake the salmon for 10 minutes and it was cooked to perfection! I served the fillets on a bed of couscous to soak up all the extra yummy sauce. I guess sometimes you just gotta use what you can get your hands on!