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Salmon with Cranberry Pistachio Sauce

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

  • Success: Leftover Cranberry Pistachio Sauce will keep for 1 week covered in the refrigerator.
  • Variation: For an easy and festive appetizer, top cream cheese with chilled Cranberry Pistachio Sauce. Sprinkle with chopped pistachios and serve with crackers.

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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