Cranberry Pecan Crusted Salmon

Cranberry Sauce Directions

1. In large saucepan, combine cranberries, sugar, orange peel, water, and lemon juice; mix well. 
2. Cook over medium-low heat until juices start to flow and sugar is dissolved. Stir frequently.
3. Increase heat to medium; simmer an additional 6 to 8 minutes or until cranberries pop, stirring occasionally. 
4. Stir in orange juice (or Cointreau!). 
5. Refrigerate one hour or until completely cooled.

Salmon Directions

1. Preheat oven to 400°.
2. Combine first four ingredients in a small mixing bowl. 
3. Melt butter and pour over pecan mixture, tossing to coat.
4. Spread salmon with cranberry sauce then top with pecan topping. 
5. Bake 10-15 minutes, until salmon is tender and flakes easily with a fork. 
6. Gently remove the skin and serve.

Note: Raspberry jam may be used instead of cranberry sauce.

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