Pressure-Cooker Poached Salmon with Cucumber and Tomato Salad
By America's Test KitchenPublished on July 20, 2021
Yield
Serves 4
Ingredients
1 lemon, sliced ¼ inch thick, plus 1 teaspoon grated lemon zest and 2 tablespoons juice¼ cup fresh parsley leaves, stems reserved1 tablespoon chopped fresh dill, stems reserved1 (1½-pound) skinless center-cut salmon fillet, 1 to 1½ inches thick, sliced crosswise into 4 equal pieces½ teaspoon table salt ¼ teaspoon pepper 3 tablespoons extra-virgin olive oil 1 shallot, minced2 tablespoons capers, rinsed and minced1 English cucumber, halved lengthwise and sliced thin8 ounces cherry tomatoes, halved¾ cup pitted kalamata olives, halved
Before You Begin
This recipe will only work in an electric pressure cooker.
Instructions
- Fold sheet of aluminum foil into 12 by 7-inch sling. Press sling into pressure cooker, allowing narrow edges to rest along sides of insert. Arrange lemon slices in single layer on prepared sling, then scatter parsley and dill stems over top. Add water until liquid level is even with lemon slices (about ½ cup). Sprinkle flesh side of salmon with salt and pepper and arrange skinned side down in even layer on top of herb stems.
- Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 5 minutes. (If using Instant Pot, reduce cooking time to 3 minutes.) Turn off pressure cooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Meanwhile, whisk oil, shallot, capers, lemon zest and juice, and chopped dill together in large bowl. Add cucumber, tomatoes, olives, and parsley leaves and gently toss to combine. Season with salt and pepper to taste.
- Using sling, transfer salmon to baking sheet; discard poaching liquid. Gently lift and tilt fillets with spatula to remove herb stems and lemon slices and remove any white albumin. Transfer salmon to individual plates and serve with salad.
Yield
Serves 4Ingredients
1 lemon, sliced ¼ inch thick, plus 1 teaspoon grated lemon zest and 2 tablespoons juice
¼ cup fresh parsley leaves, stems reserved
1 tablespoon chopped fresh dill, stems reserved
1 (1½-pound) skinless center-cut salmon fillet, 1 to 1½ inches thick, sliced crosswise into 4 equal pieces
½ teaspoon table salt
¼ teaspoon pepper
3 tablespoons extra-virgin olive oil
1 shallot, minced
2 tablespoons capers, rinsed and minced
1 English cucumber, halved lengthwise and sliced thin
8 ounces cherry tomatoes, halved
¾ cup pitted kalamata olives, halved
Ingredients
1 lemon, sliced ¼ inch thick, plus 1 teaspoon grated lemon zest and 2 tablespoons juice
¼ cup fresh parsley leaves, stems reserved
1 tablespoon chopped fresh dill, stems reserved
1 (1½-pound) skinless center-cut salmon fillet, 1 to 1½ inches thick, sliced crosswise into 4 equal pieces
½ teaspoon table salt
¼ teaspoon pepper
3 tablespoons extra-virgin olive oil
1 shallot, minced
2 tablespoons capers, rinsed and minced
1 English cucumber, halved lengthwise and sliced thin
8 ounces cherry tomatoes, halved
¾ cup pitted kalamata olives, halved
Ingredients
1 lemon, sliced ¼ inch thick, plus 1 teaspoon grated lemon zest and 2 tablespoons juice
¼ cup fresh parsley leaves, stems reserved
1 tablespoon chopped fresh dill, stems reserved
1 (1½-pound) skinless center-cut salmon fillet, 1 to 1½ inches thick, sliced crosswise into 4 equal pieces
½ teaspoon table salt
¼ teaspoon pepper
3 tablespoons extra-virgin olive oil
1 shallot, minced
2 tablespoons capers, rinsed and minced
1 English cucumber, halved lengthwise and sliced thin
8 ounces cherry tomatoes, halved
¾ cup pitted kalamata olives, halved
Why This Recipe Works
Salmon is a crowd-pleasing fish choice and we found that the pressure cooker makes the process of cooking it foolproof: The consistent moisture level and temperature, as well as the precise timing, safeguards against overcooking, producing evenly cooked salmon each and every time. Cooking the salmon on a foil sling made it easy to transfer in and out of the pressure cooker, and propping the fish up on lemon slices insulated it from the direct heat while imparting the fish with bright citrus flavor. This method produced great salmon in under an hour and guaranteed that it was cooked perfectly. To build a rounded summery dinner around our perfectly cooked fish, we made a fresh and light salad with fresh cucumber, tomatoes, and herbs, and added in some kalamata olives for a briny touch.
Before You Begin
This recipe will only work in an electric pressure cooker.
Instructions
- Fold sheet of aluminum foil into 12 by 7-inch sling. Press sling into pressure cooker, allowing narrow edges to rest along sides of insert. Arrange lemon slices in single layer on prepared sling, then scatter parsley and dill stems over top. Add water until liquid level is even with lemon slices (about ½ cup). Sprinkle flesh side of salmon with salt and pepper and arrange skinned side down in even layer on top of herb stems.
- Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 5 minutes. (If using Instant Pot, reduce cooking time to 3 minutes.) Turn off pressure cooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Meanwhile, whisk oil, shallot, capers, lemon zest and juice, and chopped dill together in large bowl. Add cucumber, tomatoes, olives, and parsley leaves and gently toss to combine. Season with salt and pepper to taste.
- Using sling, transfer salmon to baking sheet; discard poaching liquid. Gently lift and tilt fillets with spatula to remove herb stems and lemon slices and remove any white albumin. Transfer salmon to individual plates and serve with salad.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments