Celebration Salmon with Apple Berry Sauce

Ingredients:

SALMON
•	1 1/2 pounds sweet potatoes, peeled and cut into 2-inch thick slices
•	4 tablespoons Crisco® Pure Vegetable Oil, divided
•	1 1/2 teaspoons Jamaican jerk seasoning
•	1 1/2 teaspoons pumpkin pie spice
•	1/4 cup Pillsbury BEST® All Purpose Flour
•	4 (6 oz.) skinless salmon fillets
•	1/4 cup shelled pistachio nuts
•	Salt and pepper, to taste
•
SAUCE
•	1 cup Gala or Fuji apples, peeled, diced
•	1 cup coarsely chopped fresh cranberries
•	3/4 cup cranberry-raspberry juice
•	1/3 cup Smucker's® Seedless Red Raspberry Jam
•	1 teaspoon grated orange zest
•	Mint sprigs for garnish (optional)

Directions:

1	COOK sweet potatoes in large stockpot of boiling water until fork tender. Drain and mash. Stir in 1 tablespoon oil; season with salt and pepper to taste.
2	HEAT oven to 350°F. Combine jerk seasoning and pumpkin pie spice in shallow bowl. Reserve 1 teaspoon of mixture for sauce; set aside. Add flour to remaining seasoning mixture; stir to combine. Coat salmon pieces on both sides with flour mixture.
3	HEAT 2 tablespoons oil in oven-proof skillet over medium heat. Add salmon pieces; cook until browned, about 3 minutes per side. Transfer salmon to oven; cook an additional 5 minutes or to desired doneness. Remove salmon to a serving plate; keep warm.
4	ADD remaining 1 tablespoon oil to skillet; heat over medium heat. Add pistachios; cook until fragrant, about 2 minutes. Remove pistachios from skillet, coarsely chop; set aside. To same skillet add apples, cranberries, juice, jam and reserved 1 teaspoon seasoning mixture. Bring to a boil; reduce heat and simmer until apples are tender and sauce has thickened slightly, about 5 minutes. Remove from heat and stir in orange zest.
5	SPOON sweet potatoes into the center of 4 plates; top with a salmon fillet. Spoon sauce around salmon, sprinkle with pistachios. Garnish with mint sprigs, if desired.