Salmon with Cranberry Pistachio Sauce
Wanting a festive new way to serve salmon? Try a quick broiled version with a
ruby red holiday sauce.
Cranberry Pistachio Sauce
- 1 pound fresh cranberries
- 1 cup orange juice
- 1 jar (10 ounces) red currant jelly
- 1/2 cup
chopped pistachio nuts
- 2-pound salmon fillet
- 2 tablespoons fresh lime
- 2 tablespoons butter or margarine, melted
- 1/2 teaspoon salt
pistachio nuts, if desired
- 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 1/2 cup nuts; keep warm.
- 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 and salt; pour over fish.
- Broil with top 4 inches from heat 8 to 10 minutes or until fish flakes easily
- Top fish with sauce. Sprinkle with nuts.
Makes 8 servings.
Leftover Cranberry Pistachio Sauce will keep for 1 week covered in the refrigerator.
You can also fill a decorative jar with sauce to give as a hostess or holiday gift.
Variation: For an easy and festive appetizer, top cream cheese with chilled Cranberry
Pistachio Sauce. Sprinkle with chopped pistachios and serve with crackers.
Nutrition Information: 1 Serving: Calories 450 (Calories from Fat 110); Total
Fat 12g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 65mg; Sodium 320mg; Total
Carbohydrate 68g (Dietary Fiber 4g, Sugars ncg); Protein 22g
Percent Daily Value*: Vitamin A 6%; Vitamin C 40%; Calcium 2%; Iron 8%
Exchanges: 4 1/2 Fruit; 0 Other Carbohydrate; 0 Vegetable; 3 Lean Meat; 1/2
Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit:
Betty Crocker 2007/TM General Mills.