Salmon with Cranberry-Pistachio Sauce

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Ingredients

CRANBERRY-PISTACHIO SAUCE

  • 1 lb fresh cranberries
  • 1 cup sugar
  • 1 cup orange juice
  • 1 jar 10 oz red currant jelly
  • ½ cup chopped pistachio nuts

SALMON

  • 1 salmon fillet 2 lb
  • 2 tablespoons fresh lime juice
  • 2 tablespoons butter melted
  • ½ teaspoon coarse sea salt
  • Additional chopped pistachio nuts and lime peel if desired

Instructions

  • In 2-quart saucepan, mix cranberries, sugar, orange juice and jelly.
  • Heat to boiling; reduce heat.
  • Simmer uncovered 20 minutes, skimming off any foam that collects on surface.
  • Remove from heat.
  • Stir in ½ cup nuts; keep warm.
  • Set oven control to broil.
  • Spray broiler pan rack with cooking spray.
  • Place fish, skin side down, on rack.
  • In small bowl, mix lime juice, butter and salt; pour over fish.
  • Broil with top 4 inches from heat 8 to 10 minutes or until fish flakes easily with fork.
  • Sprinkle with nuts and lime peel.
  • Cut into 8 serving pieces.
  • Serve with sauce.

Notes / Tips / Wine Advice:

Festive Touch

For an impressive holiday meal, and a nice contrast in flavors and textures, pair the salmon with Artichoke-Stuffed Portabellas (see recipe).
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Course Fish / Seafood / Fruit / Main Dish / Nuts
Holliday Christmas