Salmon with Cranberry Pistachio Sauce
|2 tablespoons||lime juice|
|2 tablespoons||unsalted butter, melted|
|4 cups||fresh cranberries|
|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|
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.