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Instant Pot Salmon with Garlicky Broccoli Rabe and White Beans

By America's Test Kitchen

Published on May 18, 2022

Time

45 minutes

Yield

Serves 4

Instant Pot Salmon with Garlicky Broccoli Rabe and White Beans

Ingredients

2 tablespoons extra-virgin olive oil, plus extra for drizzling4 garlic cloves, sliced thin½ cup chicken or vegetable broth ¼ teaspoon red pepper flakes 1 lemon, sliced ¼ inch thick, plus lemon wedges for serving4 (6-ounce) skinless salmon fillets, 1½ inches thick½ teaspoon table salt ¼ teaspoon pepper 1 pound broccoli rabe, trimmed and cut into 1-inch pieces1 (15-ounce) can cannellini beans, rinsed

Before You Begin

This recipe works best with farmed salmon; we do not recommend using wild salmon here, as it is much leaner. The salmon should register about 125 degrees (for medium-rare) after cooking; if it doesn't, partially cover the pot with the lid and continue to cook using the highest sauté function until the desired temperature is achieved.

Instructions

  1.  Using highest sauté function, cook oil and garlic in Instant Pot until garlic is fragrant and light golden brown, about 3 minutes. Using slotted spoon, transfer garlic to paper towel–lined plate and season with salt to taste; set aside for serving. Turn off Instant Pot, then stir in broth and pepper flakes.
  2.  Fold sheet of aluminum foil into 16 by 6-inch sling. Arrange lemon slices widthwise in 2 rows across center of sling. Sprinkle flesh side of salmon with salt and pepper, then arrange skinned side down on top of lemon slices. Using sling, lower salmon into Instant Pot; allow narrow edges of sling to rest along sides of insert. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 3 minutes.
  3. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using sling, transfer salmon to large plate. Tent with foil and let rest while preparing broccoli rabe mixture.
  4. Stir broccoli rabe and beans into cooking liquid, partially cover, and cook, using highest sauté function, until broccoli rabe is tender, about 5 minutes. Season with salt and pepper to taste. Gently lift and tilt salmon fillets with spatula to remove lemon slices. Serve salmon with broccoli rabe mixture and lemon wedges, sprinkling individual portions with garlic chips and drizzling with extra oil.
Instant Pot Salmon with Garlicky Broccoli Rabe and White Beans
Photography by Keller + Keller. Styling by Catrine Kelty.

Instant Pot Salmon with Garlicky Broccoli Rabe and White Beans

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By America's Test Kitchen
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Time

45 minutes

Yield

Serves 4

Ingredients

2 tablespoons extra-virgin olive oil, plus extra for drizzling
4 garlic cloves, sliced thin
½ cup chicken or vegetable broth
¼ teaspoon red pepper flakes
1 lemon, sliced ¼ inch thick, plus lemon wedges for serving
4 (6-ounce) skinless salmon fillets, 1½ inches thick
½ teaspoon table salt
¼ teaspoon pepper
1 pound broccoli rabe, trimmed and cut into 1-inch pieces
1 (15-ounce) can cannellini beans, rinsed

Ingredients

2 tablespoons extra-virgin olive oil, plus extra for drizzling
4 garlic cloves, sliced thin
½ cup chicken or vegetable broth
¼ teaspoon red pepper flakes
1 lemon, sliced ¼ inch thick, plus lemon wedges for serving
4 (6-ounce) skinless salmon fillets, 1½ inches thick
½ teaspoon table salt
¼ teaspoon pepper
1 pound broccoli rabe, trimmed and cut into 1-inch pieces
1 (15-ounce) can cannellini beans, rinsed

Ingredients

2 tablespoons extra-virgin olive oil, plus extra for drizzling
4 garlic cloves, sliced thin
½ cup chicken or vegetable broth
¼ teaspoon red pepper flakes
1 lemon, sliced ¼ inch thick, plus lemon wedges for serving
4 (6-ounce) skinless salmon fillets, 1½ inches thick
½ teaspoon table salt
¼ teaspoon pepper
1 pound broccoli rabe, trimmed and cut into 1-inch pieces
1 (15-ounce) can cannellini beans, rinsed

Why This Recipe Works

We started off using the sauté function to make delicate, aromatic garlic chips for a garnish, adding a crispy, slightly sweet element to the finished dish. Then we switched to high pressure to cook our salmon fillets before removing them and returning to the sauté function to briefly simmer broccoli rabe and cannellini beans to tender perfection in the remaining liquid. A drizzle of olive oil, and dinner was on the table.

Before You Begin

This recipe works best with farmed salmon; we do not recommend using wild salmon here, as it is much leaner. The salmon should register about 125 degrees (for medium-rare) after cooking; if it doesn't, partially cover the pot with the lid and continue to cook using the highest sauté function until the desired temperature is achieved.

Instructions

  1.  Using highest sauté function, cook oil and garlic in Instant Pot until garlic is fragrant and light golden brown, about 3 minutes. Using slotted spoon, transfer garlic to paper towel–lined plate and season with salt to taste; set aside for serving. Turn off Instant Pot, then stir in broth and pepper flakes.
  2.  Fold sheet of aluminum foil into 16 by 6-inch sling. Arrange lemon slices widthwise in 2 rows across center of sling. Sprinkle flesh side of salmon with salt and pepper, then arrange skinned side down on top of lemon slices. Using sling, lower salmon into Instant Pot; allow narrow edges of sling to rest along sides of insert. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 3 minutes.
  3. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using sling, transfer salmon to large plate. Tent with foil and let rest while preparing broccoli rabe mixture.
  4. Stir broccoli rabe and beans into cooking liquid, partially cover, and cook, using highest sauté function, until broccoli rabe is tender, about 5 minutes. Season with salt and pepper to taste. Gently lift and tilt salmon fillets with spatula to remove lemon slices. Serve salmon with broccoli rabe mixture and lemon wedges, sprinkling individual portions with garlic chips and drizzling with extra oil.

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