Name: Instant Pot Salmon with Wild Rice and Orange Salad
Total time: 1 h 15 min
Ingredients: 1 cup wild rice , picked over and rinsed; 6 cups water; 3 tablespoons extra-virgin olive oil , divided; 1½ teaspoon table salt , for cooking rice; 2 oranges , plus ⅛ teaspoon grated orange zest; 4 (6-ounce) skinless salmon fillets , 1½ inches thick; 1 teaspoon ground dried Aleppo pepper; ½ teaspoon table salt; 1 small shallot , minced; 1 tablespoon red wine vinegar; 2 teaspoons Dijon mustard; 1 teaspoon honey; 2 carrots , peeled and shredded; ¼ cup chopped fresh mint

Instant Pot Salmon with Wild Rice and Orange Salad

By Nicole Konstantinakos

Published on May 18, 2022

Time

1 hour 15 minutes

Yield

Serves 4

Instant Pot Salmon with Wild Rice and Orange Salad

Ingredients

1 cup wild rice, picked over and rinsed6 cups water 3 tablespoons extra-virgin olive oil, divided1½ teaspoon table salt, for cooking rice2 oranges, plus ⅛ teaspoon grated orange zest4 (6-ounce) skinless salmon fillets, 1½ inches thick1 teaspoon ground dried Aleppo pepper ½ teaspoon table salt 1 small shallot, minced1 tablespoon red wine vinegar 2 teaspoons Dijon mustard 1 teaspoon honey 2 carrots, peeled and shredded¼ cup chopped fresh mint

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. Do not use quick-cooking or presteamed wild rice in this recipe. If you can't find ground dried Aleppo pepper, you can substitute ¾ teaspoon paprika plus ¼ teaspoon finely chopped red pepper flakes.

Instructions

Combine 6 cups water, rice, 1 tablespoon oil, and 1½ teaspoons salt in Instant Pot. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 15 minutes. Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Drain rice and set aside to cool slightly. Wipe pot clean with paper towels.

Add ½ cup water to now-empty Instant Pot. Fold sheet of aluminum foil into 16 by 6-inch sling. Slice 1 orange ¼ inch thick and shingle widthwise in 3 rows across center of sling. Sprinkle flesh side of salmon with Aleppo pepper and ½ teaspoon salt, then arrange skinned side down on top of orange 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.

Meanwhile, cut away peel and pith from remaining 1 orange. Quarter orange, then slice crosswise into ¼-inch pieces. Whisk remaining 2 tablespoons oil, shallot, vinegar, mustard, honey, and orange zest together in large bowl. Add rice, orange pieces, carrots, and mint, and gently toss to combine. Season with salt and pepper to taste.

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. Gently lift and tilt fillets with spatula to remove orange slices. Serve salmon with salad.