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Prep 40min
Total40min
Servings8
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Ingredients
Cranberry Pistachio Sauce
1
pound fresh cranberries
1
cup sugar
1
cup orange juice
1
jar (10 ounces) red currant jelly
1/2
cup chopped pistachio nuts
Salmon
2-pound salmon fillet
2
tablespoons fresh lime juice
2
tablespoons butter or margarine, melted
1/2
teaspoon salt
Chopped pistachio nuts, if desired
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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.
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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.
For an easy and festive appetizer, top cream cheese with chilled Cranberry Pistachio Sauce. Sprinkle with chopped pistachios and serve with crackers.
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