Salmon with Cranberry-Pistachio Sauce

Prep Time: 40 Minutes Start to Finish: 40 Minutes 8 servings

• Cranberry-Pistachio Sauce
• 1 lb fresh cranberries
• 1 cup sugar
• 1 cup orange juice
• 1 jar (10 oz) red currant jelly
• ½ cup chopped pistachio nuts
• Salmon
• 1 salmon fillet (2 lb)
• 2 tablespoons fresh lime juice
• 2 tablespoons butter, melted
• ½ teaspoon coarse sea salt
• Additional chopped pistachio nuts and lime peel, 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 ½ 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 small bowl, 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. Sprinkle with nuts and lime peel. Cut into 8 serving pieces. Serve with sauce.

1 Serving: Calories 470; Total Fat 13g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 80mg; Sodium 250mg; Total Carbohydrate 62g (Dietary Fiber 4g); Protein 26g Exchanges: ½ Starch, ½ Fruit, 3 Other Carbohydrate, 3½ Lean Meat, ½ Fat Carbohydrate Choices: 4

Festive Touch For an impressive holiday meal, and a nice contrast in flavors and textures, pair the salmon with Artichoke-Stuffed Portabellas (see recipe).