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Salmon with pistachios and kale

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Salmon with pistachios and kale

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

20 min(s)

Porções

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
  1. Season the salmon fillet with salt and pepper to taste.
  2. 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.
  3. 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)
  4. Flip the salmon, add 1/2 tablespoon of butter and let it brown for another 4 minutes. Reserve
  5. 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.
  6. 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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