Name: Instant Pot Salmon with Spiced Chickpea, Cucumber, and Tomato Salad
Total time: 30 min
Ingredients: ⅓ cup extra-virgin olive oil , divided; 1 tablespoon garam masala; ½ cup water; 2 (15-ounce) cans chickpeas , rinsed; ½ teaspoon table salt , plus salt for cooking chickpeas; 4 (6-ounce) skinless salmon fillets , 1 to 1½ inches thick; ¼ teaspoon pepper; 1 shallot , minced; 1 teaspoon grated lemon zest plus 2 tablespoons juice; 1 English cucumber , halved lengthwise and sliced thin; 8 ounces cherry tomatoes , halved; ¼ cup coarsely chopped fresh mint

Why This Recipe Works

We bloomed garam masala in oil and added canned chickpeas. While the salmon cooked in a sling above, the chickpeas warmed through and absorbed the spices. After draining the pot, we combined the chickpeas with crunchy cucumbers and tomatoes and a quick dressing of oil, shallot, and lemon juice, which offered complex flavors and textures.

Before You Begin

This recipe works best with farmed salmon; we do not recommend using wild salmon. If the salmon has not reached at least 125 degrees (for medium-rare) after releasing the pressure, partially cover the pot and continue to cook using residual heat until it reaches 125 degrees.

Instructions

Using highest sauté function, heat 1 tablespoon oil and garam masala in Instant Pot until fragrant, about 1 minute. Turn off Instant Pot. Stir in water, scraping up any browned bits, then stir in chickpeas and ¼ teaspoon salt.

Fold sheet of aluminum foil into 16 by 6-inch sling. Arrange salmon skinned side down in center of sling and sprinkle with salt and pepper. Using sling, lower salmon into pot on top of chickpea mixture; allow narrow edges of sling to rest along sides of pot.

Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 3 minutes. Meanwhile, whisk shallot, lemon zest and juice, and remaining oil together in large bowl. Add cucumber, tomatoes, and mint and toss to combine.

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. Strain chickpeas; discard cooking liquid. Transfer chickpeas to bowl with cucumber mixture, toss to combine, and season with salt and pepper to taste. Serve salmon with salad.