| Ingredients:
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
Salmon:
2-pound salmon fillet
2 tablespoons fresh lime juice
2 tablespoons butter or margerine, melted
1/2 teaspoon salt
Chopped pistachio nuts, if desired
Directions:
1
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 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.
3
Broil
with top 4 inches from heat 8-10 minutes or until fish flakes easily
with a fork. Top fish with sauce. Sprinkle with nuts.
Note:
Leftover
Cranberry 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 with crackers.
Makes
8 servings |