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Salmon with pistachios and kale
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
4 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- Skinless salmon fillet800 g
- shelled pistachios1 cup
- Kale (bunch)2 unit(s)
- Butter2 tablespoon
- Olive oil2 tablespoon
- Salt and pepper to taste
- Season the salmon fillet with salt and pepper to taste.
- Heat a frying pan and add 1 tablespoon of olive oil. Place the filet to brown first on the side where the skin used to be. Let it brown over medium heat for 4-5 minutes.
- Meanwhile, wash the cabbage leaves and shred the leaves, reserving the central stalks (use mincemeat in other recipes, such as soups, stews, rice and ground meat)
- Flip the salmon, add 1/2 tablespoon of butter and let it brown for another 4 minutes. Reserve
- In the same skillet put 1/2 tablespoon of butter, half the cabbage, season with salt and pepper to taste. Let it cook just until wilted. Repeat with the other half. Reserve.
- In the same skillet place the remaining 1 tablespoon of butter, 1 tablespoon of olive oil and the pistachios. Let it brown lightly for 3 minutes. Serve over salmon and kale.
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Salmon with pistachios and kale