Salmon with Cranberry Pistachio Sauce

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

Makes 8 servings

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

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.

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 20%; 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.

Success
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.

Recipe and photograph provided courtesy of Betty Crocker � 2007 �/TM General Mills All Rights Reserved