Basmati rice with salmon and pistachio nuts

Instructions
Make rice boil in slightly salted water.



Peel and chop coarsely the pistachio nuts and set aside.



Roast brown the salmon in a non–stick pan, without seasoning, a few minutes on each side, then remove the skin and the central bone and cut it into small pieces.



Mix the softened butter with a teaspoon of lemon rind and let it melt on a gentle heat in a pan.



Add the rice, the salmon, chives and panfry on a high heat for a few minutes, stirring.



Season with pepper and add the pistachio nuts before serving hot.