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Salmon with Cranberry Pistachio Sauce

Salmon with Cranberry Pistachio Sauce


4 salmon fillets
2 tablespoons lime juice
2 tablespoons unsalted butter, melted
4 cups fresh cranberries
1 cup sugar
1-10 ounce jar red currant jelly
1 large jalapeno pepper, seeded and minced
1 cup orange juice
1/2 cup chopped pistachio nuts plus more for garnish (optional)
  Salt and pepper to taste

Cooking Instructions

1. In a 2-quart saucepan combine cranberries, sugar, jelly, jalapeno and orange juice. Bring to a boil over medium heat. Reduce heat and simmer uncovered 20 minutes. Skim off any foam that collects on the surface. Remove from heat and stir in nuts. Keep warm.

2. Set oven to broil and place rack 4 inches from heat. Season salmon with salt and pepper to taste.

3. Combine lime juice and butter. Place fish, skin side down, on rack in broiler pan. Brush salmon with butter mixture.

4. Broil 8 to 10 minutes or until fish flakes easily. Serve salmon with sauce. Sprinkle with nuts to garnish.

Equipment List

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