Creamy Pistachio Salmon Pate Recipe Without Cream

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PISTACHIO-CRUSTED SALMON



Pistachio-Crusted Salmon image

Pistachio-crusted salmon is a gourmet dinner without the gourmet skills! Prepare this with a handful of ingredients in less than 20 minutes!

Provided by Sam | Ahead of Thyme

Categories     Seafood

Time 20m

Number Of Ingredients 8

2 wild salmon fillets (approximately 6 ounces (175 g) grams each)
salt and pepper
1 clove garlic, minced
1 tablespoon olive oil
1/4 teaspoon Dijon mustard
2 tablespoons lemon juice, freshly squeezed
1 tablespoon honey
1/3 cup pistachios, coarsely chopped

Steps:

  • Preheat oven to 375 F.
  • Rinse salmon and pat dry. Place salmon on a lined baking sheet. Season with salt and pepper to taste. Place salmon on a parchment-lined quarter sheet baking pan.
  • In a small bowl, combine garlic, olive oil, mustard, lemon juice, and honey. Spread 3/4 of the mixture evenly over the salmon.
  • Add pistachios to the remaining mixture and stir to combine. Spoon the pistachio mixture on top of the salmon and press lightly into salmon using the back of a spoon.
  • Bake for 15-20 minutes until salmon is flaky. Remove from oven and let rest for 5 minutes before serving.

Nutrition Facts : ServingSize 1 serving, Calories 221 calories, Sugar 5.3 g, Sodium 666.9 mg, Fat 12.3 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 7.9 g, Fiber 1.1 g, Protein 21.6 g, Cholesterol 44.6 mg

CHICKEN LIVER AND PISTACHIO NUT PATE



Chicken Liver and Pistachio Nut Pate image

I make this pate at my pub and for parties. Customers ask for the recipe all the time. Serve with crackers or garlic toast.

Provided by rlaz

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 30m

Yield 16

Number Of Ingredients 9

½ cup unsalted butter
1 (1 ounce) envelope dry onion soup mix
¼ cup white wine
1 pound chicken livers, rinsed and trimmed
½ cup shelled pistachio nuts
1 (8 ounce) package cream cheese
¼ cup water
onion powder to taste
garlic powder to taste

Steps:

  • In a skillet, melt butter over medium heat. Mix in soup mix and white wine. Arrange chicken livers in pan, and cook until browned and cooked though.
  • Place shelled pistachio nuts in food processor and pulse to grind. Add cream cheese and water; process until smooth. Add chicken livers, and process until smooth. Season to taste with onion and garlic powder. Chill.

Nutrition Facts : Calories 160.3 calories, Carbohydrate 2.9 g, Cholesterol 133.4 mg, Fat 13.6 g, Fiber 0.5 g, Protein 6.5 g, SaturatedFat 7.3 g, Sodium 227.3 mg, Sugar 0.5 g

PISTACHIO-CRUSTED SALMON



Pistachio-Crusted Salmon image

Make ordinary salmon extra special by topping it with a pistachio crust. You can have it on the table in under 30 minutes for a quick weeknight meal or a dinner party for guests. Serve with a chilled glass of Sauvignon Blanc.

Provided by France C

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 25m

Yield 4

Number Of Ingredients 9

¼ cup crushed pistachios
2 tablespoons panko bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon butter, melted
4 (6 ounce) fillets salmon with skin, center cut
salt and ground black pepper to taste
2 tablespoons olive oil
1 tablespoon Dijon mustard
4 lemon wedges

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine pistachios, panko bread crumbs, Parmesan cheese, and butter in a small bowl; stir with a fork until evenly combined.
  • Lightly season salmon fillets with salt and pepper on both sides.
  • Heat olive oil in a large oven-safe skillet over medium heat. Sear salmon fillets, flesh-side down, for 2 to 3 minutes. Turn heat off and flip salmon pieces over so skin side is down. Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon.
  • Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 458.5 calories, Carbohydrate 6.8 g, Cholesterol 107.9 mg, Fat 32 g, Fiber 1.5 g, Protein 36.2 g, SaturatedFat 7.1 g, Sodium 322.3 mg, Sugar 0.7 g

PISTACHIO-CRUSTED SALMON WITH RAINBOW VEGETABLE CREAM



Pistachio-Crusted Salmon with Rainbow Vegetable Cream image

I make salmon often, so I experiment with it. I use pistachios in this version for crunch and a sauce inspired by the cream cheese on my bagels. -Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 16

1/2 cup onion and garlic salad croutons
1/2 cup pistachios
1 large egg white, beaten
2 tablespoons water
4 salmon fillets (6 ounces each), about 1 inch thick
4 ounces reduced-fat cream cheese
2 tablespoons lemon juice
2 tablespoons snipped fresh dill
1 tablespoon capers, drained
2 tablespoons olive oil, divided
1-1/2 cups julienned fresh carrots
1-1/2 cups julienned yellow summer squash
1-1/2 cups julienned sweet red pepper
1/2 teaspoon salt
1/4 cup radishes, halved and finely sliced
Lemon wedges, optional

Steps:

  • Pulse croutons and pistachios in a food processor until finely chopped. Whisk egg white with water. Pat salmon fillets dry; dip in egg white, then roll in crouton-pistachio mixture. Refrigerate 30 minutes. Meanwhile, combine cream cheese, lemon juice, dill and capers until well blended. , Preheat oven to 350°. In a large cast-iron or other ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Add carrots, squash, pepper and salt; cook and stir until tender and lightly caramelized, 6-8 minutes. Remove., In same skillet, heat remaining oil over medium heat. Add salmon; cook 1 minute on each side until golden brown. Place skillet in oven; bake until fish just begins to flake easily with a fork, 8-10 minutes. Serve vegetables with salmon; top with sauce. Sprinkle with radishes. If desired, serve with lemon wedges.

Nutrition Facts : Calories 550 calories, Fat 37g fat (9g saturated fat), Cholesterol 106mg cholesterol, Sodium 722mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 38g protein.

FARFALLE WITH PISTACHIO CREAM SAUCE



Farfalle with Pistachio Cream Sauce image

Provided by Nicole Cross

Categories     Main Courses

Time 30m

Number Of Ingredients 8

8 ounces farfalle or penne pasta
1/2 medium white or yellow onion, chopped
1/4 C. ground pistachios (unsalted nuts, ground in a blender or food processor)
2 tablespoons olive oil (plus a little extra)
1/2 - 3/4 C. heavy cream (according to taste)
crushed red pepper, to taste
salt, to taste
fresh ground black pepper, to taste

Steps:

  • 1. Bring a pot of salted water to boil. 2. In the meantime, chop onion and grind the pistachios in a food processor until the pieces are very small but not completely uniform. Add pasta to water and boil according to package directions. 3. While pasta is cooking, begin sauce: heat olive oil in a medium saute pan, add onion and cook until translucent but not browned. 4. Add pistachios and enough oil to moisten them (if needed). It should be a paste-like consistency. Cook, stirring, over medium heat for about one minute (do not let the pistachios take on any color). 5. Add cream, stir until heated through, then remove from heat. Add a pinch of crushed red pepper, black pepper and plenty of salt to taste. 6. When pasta is al dente, drain well then add to the saute pan with the sauce. Toss well to coat and serve immediately with lots of fresh grated Parmigiano Reggiano.

Nutrition Facts : Calories 326 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 186 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

PISTACHIO-CRUSTED SALMON WITH LEMON CREAM SAUCE



Pistachio-Crusted Salmon with Lemon Cream Sauce image

Nutty pistachios add color and crunch when sprinkled on salmon. The cream sauce gives the dish a lemony smooth finish. -Ann Baker, Texarkana, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

4 salmon fillets (1 inch thick and 6 ounces each)
1 teaspoon sea salt
1/2 teaspoon coarsely ground pepper
1/4 cup mayonnaise
1/2 cup finely chopped pistachios
SAUCE:
1 shallot, chopped
1 tablespoon olive oil
1 cup heavy whipping cream
2 teaspoons grated lemon zest
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper

Steps:

  • Place fillets on a greased baking sheet; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios., Bake at 375° for 15-20 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, cook and stir shallot in oil over medium-high heat until tender. Add cream, lemon zest, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally. Serve with salmon.

Nutrition Facts : Calories 699 calories, Fat 59g fat (20g saturated fat), Cholesterol 172mg cholesterol, Sodium 837mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 34g protein.

CREAMY LEMON PASTA WITH PISTACHIOS



Creamy Lemon Pasta with Pistachios image

Like a vegetarian spaghetti carbonara! Meaty pistachios stand in for guanciale, cream amps up the usual eggs and cheese, homemade breadcrumbs add crunch, and a heap of lemon zest brightens up the whole dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 9

2 lemons
2 slices white sandwich bread
6 tablespoons unsalted butter, room temperature
2 large eggs plus 2 large yolks
2 tablespoons heavy cream
2 cups finely grated Parmesan (4 ounces), plus more for serving
Kosher salt and freshly ground pepper
12 ounces spaghetti
Chopped pistachios and chives (optional), for serving

Steps:

  • Grate 2 1/2 teaspoons zest from lemons, then remove remaining zest in long strips with a vegetable peeler. Slice zest thinly (or remove zest with a channel zester); set aside. Squeeze 2 teaspoons of juice from 1 lemon (reserve rest of this lemon for another use).
  • In a food processor, pulse bread into very coarse breadcrumbs (you should have 1 cup). Melt 2 tablespoons butter in a small skillet over medium-high heat. Add breadcrumbs and 1 teaspoon grated zest. Cook, stirring, until crumbs are golden and crisp, about 3 minutes. Remove from pan; let cool completely. In a large bowl, whisk together eggs, yolks, cream, cheese, and remaining 1 1/2 teaspoons grated zest.
  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 2 minutes less than package directions. Drain, reserving 1 cup pasta water; add pasta to bowl with cheese mixture. Season with a generous amount of pepper and some salt. Use tongs to toss until pasta is fully coated. Add remaining 4 tablespoons butter and lemon juice; toss until a creamy sauce forms. (If necessary, thin with a little pasta water, 1 tablespoon at a time.)
  • Serve pasta sprinkled with breadcrumbs, pistachios, more cheese, chives, and julienned lemon zest.

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