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Salmon with Cranberry Pistachio Sauce

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Salmon with Cranberry Pistachio Sauce
  • Prep 40 min
  • Total 40 min
  • Servings 8
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Wanting a festive new way to serve salmon? Try a quick broiled version with a ruby red holiday sauce.
Nov 5, 2012

Ingredients

  • 1 lb (500 g) fresh cranberries
  • 1 cup (250 mL) sugar
  • 1 cup (250 mL) orange juice
  • 1 jar (10 oz/284 mL) red currant jelly
  • 1/2 cup (125 mL) chopped pistachio nuts

  • 2 lb (1 kg) salmon fillets
  • 2 tbsp (30 mL) fresh lime juice
  • 2 tbsp (30 mL) butter or margarine, melted
  • 1/2 tsp (2 mL) salt
  • Chopped pistachio nuts, if desired

Steps

  • 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. 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 and salt; pour over fish.
  • 3
    Broil with top 4 inches from heat 8 to 10 minutes or until fish flakes easily with fork. Top fish with sauce. Sprinkle with nuts.

Expert Tips

  • Tip 1
    Success: Leftover Cranberry Pistachio Sauce will keep for 1 week covered in the refrigerator.
  • Tip 2
    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

450 Calories, 12g Total Fat, 22g Protein, 68g Total Carbs

Nutrition Facts

Serving Size: 8 Servings
Calories
450
Total Fat
12g
Saturated Fat
2g
Cholesterol
65mg
Sodium
320mg
Total Carbs
68g
Dietary Fiber
4g
Protein
22g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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