Pressure Cooker Salmon Food
PRESSURE-COOKER SMOKED SALMON PASTA
I love making one-pot pastas in my pressure cooker. Every noodle soaks up the flavors of the delicious ingredients. I tried a version with some leftover smoked fish and fresh dill, and boom-this smoked salmon pasta was born. It's now a staple in our house because the dish is on the table in a half hour and the kids love it! -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place broth, salmon, cream, dill and pepper in a 6-qt. electric pressure cooker; top with penne (do not stir). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. Gently stir before serving. If desired, top with additional dill and lemon slices.
Nutrition Facts : Calories 322 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 672mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
PRESSURE COOKER VIETNAMESE CARAMEL SALMON
Searing salmon in a tangy lime and ginger caramel that's spiked with Asian fish sauce is one of my favorite ways to cook the fish. Usually I make this in a skillet, starting it on the stovetop and finishing it in the oven. But it cooks beautifully and very quickly in the pressure cooker, turning wonderfully tender. If you like your salmon slightly rare in the center, seek out thick center-cut fillets. They are less likely to overcook than are thinner pieces. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories dinner, cookbook exclusive, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Using the sauté function, whisk together the oil, brown sugar, fish sauce, soy sauce, ginger, lime zest and juice, and black pepper in the pressure cooker. Bring to a simmer and then turn off the heat.
- Place the fish in the pressure cooker, skin-side up (if there is skin still attached, that is). Spoon the sauce over the fish, cover, and cook on low pressure for 1 minute. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Check the fish for doneness by cutting into one of the fillets. If you prefer your salmon more well-done, cook it for another minute using the sauté function.
- Carefully lift the salmon fillets onto a serving platter, flipping them over so the browned caramelized side is facing up. Reduce the sauce on the sauté function until it is thick and syrupy, about 3 minutes. Spoon the sauce over the salmon and garnish it with the scallions and cilantro.
Nutrition Facts : @context http, Calories 529, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 30 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 7 grams, Sodium 1512 milligrams, Sugar 19 grams
PRESSURE-COOKER SIMPLE POACHED SALMON
I love this recipe because it's healthy and almost effortless. The salmon always cooks to perfection and is ready in hardly any time! -Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Combine the first 11 ingredients in a 6-qt. electric pressure cooker; top with salmon. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in fish should read at least 145°., Remove fish from pressure cooker. Serve warm or cold with lemon wedges.
Nutrition Facts : Calories 270 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 115mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
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