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Salmon with Cranberry Pistachio Sauce

Salmon with Cranberry Pistachio Sauce

Wanting a festive new way to serve salmon? Try a quick broiled version with a ruby red holiday sauce.

Recipe Ingredients

Cranberry Pistachio Sauce

Salmon

Method

  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 surface. Remove from heat.
  2. Stir in 1/2 cup nuts; keep warm.
  3. Set oven control to broil. Spray broiler pan rack with cooking spray. Place fish, skin side down, on rack in broiler pan.
  4. Mix lime juice, butter and salt; pour over fish.
  5. Broil with top 4 inches from heat 8 to 10 minutes or until fish flakes easily with fork.
  6. 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.

Reprinted with permission from Betty Crocker 2007/TM General Mills.


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