Creamy Pistachio Salmon Pate Recipes

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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 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.

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.

EASY PISTACHIO-CRUSTED SALMON



Easy Pistachio-Crusted Salmon image

This is a very easy salmon recipe that tastes great with very few ingredients.

Provided by Lola

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

Time 25m

Yield 4

Number Of Ingredients 5

3 tablespoons maple syrup
3 tablespoons coarse grain Dijon mustard
salt and freshly ground black pepper to taste
4 (6 ounce) fillets salmon fillets
¼ cup finely chopped pistachio nuts

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Stir mustard, maple syrup, salt, and pepper together in a bowl. Place salmon fillets skin-side down onto the prepared baking sheet and spread mustard mixture on top.
  • Bake in the preheated oven for about 10 minutes. Sprinkle pistachios on top of the salmon. Bake until salmon flakes easily with a fork, about 10 more minutes.

Nutrition Facts : Calories 337.3 calories, Carbohydrate 14.5 g, Cholesterol 74.7 mg, Fat 13.5 g, Fiber 0.8 g, Protein 37.5 g, SaturatedFat 2.5 g, Sodium 423.2 mg, Sugar 9.6 g

PISTACHIO CRUSTED SALMON



Pistachio Crusted Salmon image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 7

1 (2 to 3-pound) side salmon, skin on
2 lemons, juiced
4 tablespoons stone-ground mustard
1 cup shelled pistachio nuts
1/2 cup panko bread crumbs
4 tablespoons canola oil
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Arrange the side of salmon on an oven proof baking sheet, skin side down. Mix the lemon juice and mustard together in a small bowl and spread sparingly over the top of the salmon.
  • Coarsely grind the pistachios in a food processer. Add the panko bread crumbs, the oil and salt and pepper, to taste. (The bread crumbs should be slightly wet, as it helps the stick to the salmon.)
  • Sprinkle the pistachio mixture over the mustard to cover the salmon evenly.
  • Put in the preheated oven and bake until the salmon reaches the correct doneness, about 15 to 20 minutes. Remove from the oven to a serving platter.
  • Remember the fish needs to rest outside of the oven for at least 5 minutes. It will continue to cook, so remove the salmon from the oven with this in mind. Enjoy.

PATE WITH PISTACHIOS



Pate With Pistachios image

Provided by Pierre Franey

Categories     appetizer

Time 1h15m

Yield 6 to 10 servings

Number Of Ingredients 18

1 pound lean pork, cut into 1-inch cubes
3/4 pound lean veal, cut into 1-inch cubes
1/2 pound cooked ham in one slab
1/2 pound chicken livers
1 tablespoon butter
1/2 cup coarsely chopped shallots
1/4 teaspoon dried thyme
1/2 bay leaf, crumbled
1/2 cup shelled toasted pistachios
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of cinnamon
Pinch of cayenne pepper
1/2 cup dry white wine
Salt to taste if desired
Freshly ground pepper to taste
2 slices lean bacon

Steps:

  • Preheat oven to 425 degrees.
  • Cut pork and veal into cubes and set aside.
  • Cut ham into 1/2-inch cubes. There should be about 2 cups. Set aside.
  • Carefully trim chicken livers. Cut off and discard any connecting membranes.
  • Heat butter in a heavy skillet and add shallots. Cook briefly, stirring. Add chicken livers and sprinkle with thyme and bay leaf. Cook about 2 minutes, stirring occasionally.
  • Put cubed veal into the container of a food processor or electric blender and blend slightly finer than store-bought hamburger. Empty veal into a mixing bowl.
  • Put pork into the container of a food processor or electric blender and blend a little coarser than store-bought hamburger. Add pork to veal.
  • Put liver mixture into the container of a food processor or electric blender and blend as finely as possible. Pour and scrape this into the bowl with ham and veal. Add the reserved two cups of cubed ham and the pistachios. Add allspice, cloves, nutmeg, cinnamon, cayenne, wine, salt and pepper and blend well with fingers. To test mixture for seasoning, shape a small portion of the mixture into a patty and cook, turning once, in nonstick skillet until cooked through. Taste the patty and add more seasonings as desired.
  • Pack the mixture into a 5- or 6-cup loaf pan. Smooth over the top, rounding it slightly. Place bacon slices on top. Cover closely with foil and place pate in a heatproof baking dish. Set the dish on the stove and pour boiling water around loaf pan. Bring the water to the boil. Place the pate in the water bath in the oven and bake 45 minutes or to an internal temperature (using meat thermometer) of 150 degrees. Remove pate from oven and let stand until ready to serve.
  • This pate is excellent hot or cold. Cut it crosswise into slices and serve.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 5 grams, Sodium 461 milligrams, Sugar 2 grams, TransFat 0 grams

PISTACHIO CREAM PASTA



Pistachio Cream Pasta image

I love this pasta dish, as pistachios are my favorite nut. I help my mom with all of the toppings, and we toss it together just before dinner. Everyone we have ever served it to has raved about how tasty and simple the recipe is.

Provided by RyGuy

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups mushrooms, sliced
1/3 cup butter
1/2 cup heavy cream
1/2 teaspoon basil, crushed
8 ounces pasta, cooked
1 cup fresh spinach, torn in bite size pieces
1/4 cup parmesan cheese, grated
1/4 cup swiss cheese, shredded
1/2 cup pistachios, chopped

Steps:

  • In a skillet, saute mushrooms in butter.
  • Add cream and basil and heat through.
  • Pour sauce over hot pasta and mix thoroughly.
  • Add spinach, Parmesan and Swiss cheeses, pistachios.
  • Season to taste with salt and pepper.
  • Toss to mix well.

Nutrition Facts : Calories 299, Fat 19, SaturatedFat 9.9, Cholesterol 46.5, Sodium 133, Carbohydrate 24.8, Fiber 2, Sugar 1.8, Protein 8.4

CREAMY PISTACHIO-SALMON PATE



Creamy Pistachio-Salmon Pate image

This a wonderful party appetizer served with crackers or slices of baguette, but the leftovers are terrific with toasted bagels for breakfast.

Provided by Irmgard

Categories     Spreads

Time 15m

Yield 2 cups

Number Of Ingredients 8

1 (7 1/2 ounce) can sockeye salmon
2 tablespoons lemon juice
1/4 teaspoon dried dill
1/4 teaspoon pepper
1/2 lb fresh ricotta cheese
2 hard-boiled eggs
1/4 cup coarsely chopped pistachios
salt

Steps:

  • Drain the salmon and remove the bones.
  • In a food processor or blender, process the salmon, lemon juice, dillweed, and pepper until well blended.
  • Add the cheese and eggs, process until pureed.
  • Stir in the pistachios.
  • Season to taste with salt.
  • Spoon into a serving bowl or crock.
  • Cover and refrigerate for up to 3 days.

Nutrition Facts : Calories 544.5, Fat 36, SaturatedFat 13.5, Cholesterol 335.9, Sodium 208.2, Carbohydrate 9.9, Fiber 1.7, Sugar 2.4, Protein 45

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