Cranberry Pistachio Sauce:
1 pound fresh cranberries
1 cup sugar
1 orange juice
1 jar (10 ounces) E. Waldo Ward's Red Currant Jelly
1/2 cup chopped pistachio nuts
2-pound salmon fillet
2 tablespoons fresh lime juice
2 tablespoons butter or margerine, melted
1/2 teaspoon salt
Chopped pistachio nuts, if desired
1In 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 the surface. Remove from heat. Stir in 1/2 cup
nuts; keep warm.
2 Set oven control to broil.
Spray broiler pan rack with cooking spray. Place fish, skin side down, on rack in broiler pan. Mix lime juice, butter, salt; pour over fish.
3Broil with top 4 inches
from heat 8-10 minutes or until fish flakes easily with a fork. Top fish with sauce. Sprinkle with nuts.
Pistachio Sauce will keep for 1 week covered in the refrigerator. You can use it as a festive appetizer, simply pour it over cream cheese, top with pistachios and serve
Makes 8 servings