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Salmon and Pistachio sauce with lemon zest

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Adjust Servings:
300 gr Fresh Salmon
5 slices Smoked Salmon
1 Shallot
80 gr Butter
150 gr. Liquid Cream
60 gr. Kitchen Cream
1 clove Garlic
some leaves Parsley
1 lemon grated Lemon zest
30 gr. Pistachios

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Salmon and Pistachio sauce with lemon zest

      • 30 minutes
      • Serves 4
      • Easy




      During the summer, we need something fresh and light without renouncing to the taste. This recipe meets these needs and gives you the right combination of nutrients.

      If any of you follow me, you know that my favorite Pasta

      and for this sauce, I chose Caserecce . I like their shape because the sauce squeezes into the small lots, and you can taste all the creaminess.

      You would need fresh and smoked salmon, pistachios, organic lemon, parsley, liquid cream, and butter. Few minutes and your delicious sauce for your favorite pasta is ready!





      In a sauté pan, add butter and shallots and cook on medium heat until shallots become very soft, but not brown.
      Meanwhile, dice the garlic and the parsley together and, when the shallot is softer and translucent you can add them to the pan and stir a minute or two.


      Remove the skin from the fresh fillet salmon, wash it, cut it before in thin strips and then in cubes, approx about ½” size.
      Add the salmon pieces, cook 2 minutes, or go from pink to white.
      Add the smoked salmon previously dieced.


      When salmon is almost cooked through, add liquid and kitchen cream and simmer for couple minutes until the cream gets thick. Add half of the ground pistachios then turn off the heat.


      Cook the pasta to al dente. When pasta is done, add it to the pan with the salmon and stir a minute or two to coat the pasta. Turn the heat back on to low.
      When the pasta is cooked to your liking (taste), add the remaining pistachio crumbles and grate lemon zest on top and more parsley to garnish. Eat immediately.

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