"A festive way to dress up your salmon! "


  Cranberry Pistachio Sauce:
  1 pound fresh cranberries

  1 cup sugar
  1 orange juice
  1 jar (10 ounces) E. Waldo Ward's Red Currant Jelly
  1/2 cup chopped pistachio nuts
  2-pound salmon fillet
  2 tablespoons fresh lime juice
  2 tablespoons butter or margerine, melted
  1/2 teaspoon salt
  Chopped pistachio nuts, if desired  


1In 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 the 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, salt; pour over fish.

3Broil with top 4 inches from heat 8-10 minutes or until fish flakes easily with a fork. Top fish with sauce. Sprinkle with nuts.

Note: Leftover Cranberry Pistachio Sauce will keep for 1 week covered in the refrigerator. You can use it as a festive appetizer, simply pour it over cream cheese, top with pistachios and serve with crackers.


Makes 8 servings