Sandra Djohan


Salmon With Cranberry Pistachio Sauce

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


2-pound salmon fillet

2 tablespoons fresh lime juice

2 tablespoons butter or margarine, melted

1/2 teaspoon salt

Chopped pistachio nuts, if desired


  • 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.
  • 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.
  • 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.
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