2 6oz salmon fillets
1oz olive oil
1/2 cup pistachio nuts
1/2 cup dried cranberries
1/2 cup high pulp orange juice
1/4 cup olive oil
1 tbsp cilantro, chopped
1 tbsp lime juice
1 tsp honey
1 tsp cumin
1 tsp chipotle chilies in adobe sauce (found in the Mexican food section)
Brush salmon with olive oil and sprinkle with salt and pepper.
Preheat oven to 425°F.
Place the salmon fillets on a baking sheet.
Mix the pistachios and the dried cranberries in a small bowl. Divide the mixture evenly and spoon over top of the salmon fillets.
Cook salmon in the oven for 15 minutes.
Prepare the orange-chipotle vinaigrette while the salmon is cooking.
In a food processor combine orange juice, olive oil, cilantro, lime juice, honey, cumin and chipotle chilies in adobe sauce, then blend for approximately ten seconds.
Remove salmon from the oven and pour the orange-chipotle vinaigrette over it.
Serve with a side of rice.
Wine Pairing: A pinot noir from Oregon adds sweetness to the diverse textures and flavours.