Instant Pot Salmon Sandwiches With Aioli Food

INSTANT POT SOY-GINGER SALMON

Steps:

• Add the soy sauce, lime zest and juice, brown sugar, sesame oil, ginger and pepper to the bowl insert of a 6- or 8-quart Instant Pot®. Set to high saute for 3 minutes (see Cook's Note), stirring the sauce with a wooden spoon to combine. Add the salmon fillets, turning them to coat with the sauce (it's fine it they overlap).
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 1 minute. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 2 minutes, being careful of any remaining steam, unlock and remove the lid. Check one fillet for doneness by gently cutting into it. If you prefer your salmon more well done, cook for another minute using the high saute setting.
• Carefully transfer the salmon fillets to a serving platter using a metal spatula. Set the pot to high saute for 3 minutes and reduce the sauce until syrupy, stirring frequently. Spoon the sauce onto the salmon fillets. Top with the scallions and cilantro and serve with the rice and lime wedges.

SALMON CLUB SANDWICH WITH DILL CAPER AIOLI

Steps:

• 1. Season salmon with salt, pepper, onion powder and garlic powder.
• 2. Melt 1 tablespoon butter in a skillet with 1 tablespoon of olive oil.
• 3. Sauté salmon flesh side first about 4-5 min. Turn over and sauté skin side approx 3-4 min. Drain on paper towels.
• 4. To make aioli, mix all ingredients together and season to taste with salt & pepper. Set aside. You can make this ahead and store in the fridge.
• 5. To assemble: Toast buns and spread each side with aioli. Stack lettuce, tomato, onion, and bacon. Place a salmon filet on each stack. Top with remaining bun. Cut in half and enjoy.

SALMON CAKES WITH LEMON AIOLI

Steps:

• In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
• Season with salt and lemon pepper or black pepper to taste.
• Shape into 7 or 8 salmon cakes.
• Melt the butter with the oil in a heavy skillet.
• Brown salmon cakes on both sides (about 5 minutes per side).
• Place on a dish or a serving platter lined with mixed greens.
• To make the lemon aioli: mix all ingredients together.
• Serve on or with the salmon cakes.
• Delicious!

GRILLED SALMON SANDWICH WITH ARUGULA, TAPENADE AND AIOLI

Steps:

• To prepare the salmon, remove any bones in the fish, cut into 4 portions, coat with olive oil, and sprinkle with salt and pepper.
• To make the tapenade, place the olives, anchovy, capers in the container of a food processor.
• With the motor running, pour in the olive oil and process until mixed but not smooth.
• To make the aioli, place the garlic and salt in a mortar.
• With a pestle, mash this into a smooth paste.
• Mix in the egg yolk.
• Transfer from a pestle to a whisk, and add the oil, drop by drop until the egg and oil begins to emulsify.
• Start adding the remaining oil in a thin, steady stream, whisking all the while.
• When all the oil has been added, taste, and add salt and pepper to taste.
• Grill or roast the salmon over a moderately high heat until is is barely cooked through.
• Remove from the heat.
• Quickly warm each tortilla on each side over the grill or on the stove.
• Place the salmon, arugula, tapenade, and aioli in the bottom half of each tortilla round, fold over the top and serve warm.