INSTANT POT SALMON WITH GARLIC POTATOES AND GREENS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in the bottom of an Instant Pot. Add 1 cup water, 2 tablespoons of the butter, 1/2 teaspoon salt and a few grinds of pepper. Place the pot's steam rack over the potatoes.
- Rub the top and sides of the salmon fillets with the paprika and lemon zest and season generously with salt and pepper. Place skin-side down on the rack. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 3 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure.
- Remove the salmon and rack and set the cooker to saute at normal heat. When the potatoes start sizzling, add the garlic and cook, stirring, until softened, 1 to 2 minutes; stir in the remaining 2 tablespoons butter and season generously with salt and pepper. Smash the potatoes with a fork or wooden spoon until chunky.
- Turn off the cooker. Add the mixed greens to the potatoes and stir until wilted, 1 to 2 minutes. Season with salt and pepper. Divide the salmon and potato mixture among plates. Serve with lemon wedges.
INSTANT POT® SALMON PICCATA
This salmon piccata is restaurant worthy and made with a seasoning called 'Capitol Hill seasoning' from the Savory Spice® shop. If you do not have the seasoning blend you can use a mixture of dried shallots, salt, pepper, dill weed, parsley, chives. Seasoning salt should not be used.
Provided by thedailygourmet
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Place salmon on a steamer rack; season with salt and pepper. Place rack inside a multi-functional electric pressure cooker (such as Instant Pot®). Fill liner with water. Close and lock the lid. Select Steam setting; cook for 15 minutes.
- Combine butter and garlic in a skillet over medium heat. Saute until garlic is golden and fragrant, 2 to 3 minutes. Pour in chicken broth; reserve 2 tablespoons. Mix cornstarch with the reserved broth and stir into the skillet. Add heavy cream, lemon juice, and onion-herb seasoning. Stir sauce to combine.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 20 minutes. Place each salmon fillet on a dinner plate. Spoon sauce on top and sprinkle with capers.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 5.5 g, Cholesterol 122 mg, Fat 25.5 g, Fiber 0.4 g, Protein 32 g, SaturatedFat 12.3 g, Sodium 1102.7 mg, Sugar 0.8 g
SALMON PICCATA
I love Salmon, and I love Chicken Picatta, so this recipe is a marriage made in heaven! (See "Recipe #294415" for the Butternut Squash referenced in the list of ingredients) To answer the reviewer: The method written in the recipe recommends leaving them in the pan. You could also cook them through after flipping, remove them then make the sauce. They will turn out crispier (more pan fried) that way. The original recipe will result in more of a poached-like Salmon. (When I make it I remove it and transfer it to the oven to finish baking; and double the sauce. I use thicker steak-like pieces of salmon instead of medallions.)
Provided by Cook4_6
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a 10 inch non-stick skillet, place 2 tbls of extra virgin olive oil and 1 crushed garlic clove.
- Season salmon medallions with salt and pepper on both sides, scatter a small handful of flour over a plate then dunk salmon into flour on both sides until evenly coated.
- Shake off excess flour, place into the pan with the oil and garlic, turn on medium-high heat. Do not move salmon around until you see the edges of the salmon turn from opaque to whitish-pink.
- Carefully flip over the salmon and let cook for 15 seconds.
- Add the pinot grigio, chicken or fish stock and the capers.
- Continue reducing the sauce until you have about 2 tbls left in the pan. Remove from the heat and swirl in the butter and parsley, until the butter is fully incorporated into the sauce.
- In another 10 inch skillet, heat the remaining 1 tbls of extra virgin olive oil and the second crushed garlic clove until you see some bubbles coming off the garlic clove.
- Add the spinach, season with salt and pepper and carefully twirl the spinach with the oil using tongs until the spinach wilts. (About 1 minute over high heat.).
- Mound the parmesan squash in the back-center of the plate with the wilted spinach behind it. Neatly arrange the salmon medallions and caramelized lemon slices in front of the squash and pour the sauce over the top.
Nutrition Facts : Calories 326.6, Fat 18.1, SaturatedFat 3.6, Cholesterol 93.8, Sodium 185.2, Carbohydrate 3.6, Fiber 0.7, Sugar 0.6, Protein 34.8
PAN-POACHED SALMON PICCATA
This is one of Tom's special meals that he makes when we are having company (or when I bug him enough, I LOVE salmon)... it makes a beautiful dish and it absolutely wonderful! This is from another recipe and he's adjusted the ingredients a bit to our tastes, it's easy to play around with, so feel free!
Provided by CandyTX
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring water and lemon juice to a boil in medium-sized skillet.
- Stir in chicken bouillon granules.
- Reduce heat to a simmer and place salmon fillets in pan.
- Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork.
- Remove salmon from pan; keep salmon warm.
- Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup.
- Whisk in butter and stir in capers.
- Spoon sauce over fish.
- Season with pepper and sprinkle with parsley.
Nutrition Facts : Calories 194.4, Fat 9.8, SaturatedFat 4.3, Cholesterol 74.4, Sodium 525.2, Carbohydrate 3.4, Fiber 0.6, Sugar 0.8, Protein 23.2
INSTANT POT® PICCATA ISRAELI COUSCOUS
If you're a fan of chicken piccata, you're going to love piccata Israeli couscous. Its bright, fresh lemony flavor is enhanced by the briny capers, and it's incredibly easy to make.
Provided by lutzflcat
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Couscous Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as an Instant Pot®), and select Saute function. Heat butter and oil until butter is melted. Add shallot, lemon zest, and garlic; cook until garlic is translucent, 1 to 2 minutes. Add couscous and cook, stirring occasionally, until lightly browned and toasted, about 2 minutes. Turn off Saute function.
- Pour in chicken broth and lemon juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Carefully release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid, and stir in the capers and caper brine.
- Garnish with parsley and Parmesan cheese. Serve with lemon wedges.
Nutrition Facts : Calories 60.7 calories, Carbohydrate 4.1 g, Cholesterol 10.2 mg, Fat 4.7 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 2.4 g, Sodium 234.9 mg, Sugar 0.8 g
More about "instant pot salmon piccata recipes"
11 INSTANT POT SALMON RECIPES YOU HAVE TO TRY
From instantpoteats.com
- Instant Pot SOY GINGER Salmon with BROCCOLI. This quick and easy soy-ginger Instant Pot salmon and broccoli is a lovely, nutritious dinner meal. This is a guest recipe from The Fresh & Healthy Instant Pot Cookbook by Megan Gilmore.
- Instant Pot Salmon & Rice Pilaf. First thing’s first: you can make this dish in five minutes making it one of the quickest complete dinners on the list.
- Asian Salmon & Garlic Vegetables. If you’re looking for a full seafood meal in a hurry, this 15-minute salmon and stir-fry are for you. With Asian flair, lots of fresh garlic, and plenty of veggies to go around, you can cook everything at once.
- Mediterranean Salmon With Tahini Lemon Sauce. Let’s take it to the coast with this gorgeous Mediterranean-inspired filet. This simply cooked salmon is topped off with fresh lemon, feta, rosemary and a creamy tahini sauce you’ll be asking for seconds of.
- Instant Pot Teriyaki Salmon. Soy Sauce, mirin, brown sugar, sesame oil, and sesame seeds come together to form the most beautiful teriyaki glaze over this Chinese-inspired salmon dish.
- Instant Pot Salmon Tortellini Soup. If you’re craving pasta, make this light and healthy soup. Everything comes together from frozen in this. Toss in some salmon, your favorite tortellini, and frozen veggies to get started.
- Vietnamese Caramel Instant Pot Salmon. If you’re craving Vietnamese, you’ll love the sauce on these filets. Fish sauce, light brown sugar that caramelizes to perfection, soy sauce, fresh ginger, and lime come together for a unique explosion of yum in your mouth.
- Crispy Skin Salmon Filet. If you like the skin on your salmon, this recipe is for you. Without a few extra steps, you’ll either want to remove the skin or end up with soggy skin.
- Smoked Salmon Risotto With Mascarpone. This is quickly on track to become a weeknight staple. Risotto in the Instant Pot is SO easy because you hardly have to watch it, and you definitely don’t need to constantly stir it.
- Salmon With Orange & Ginger Sauce. With even more Asian inspiration, these fillets turn out perfect every time. To master the recipe, use a low-sugar marmalade for a healthy and sweet spin that will give this its zesty, bright orange flavor.
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FOOLPROOF INSTANT POT SALMON (FROM FRESH OR FROZEN!)
From nutritiontofit.com
4.8/5 (4)Total Time 15 minsCategory Main CourseCalories 161 per serving
- Pour water in the bottom of your Instant Pot (1 cup in the 6 quart Instant Pot and 1.5 cups in the 8 quart Instant Pot).
- Place the metal trivet in the bottom of the Instant Pot. Lay the salmon fillets on the trivet (don't overlap them!), skin side down. Season with salt and pepper.
- For FRESH salmon: Seal your Instant Pot and set the manual high pressure setting for 3 minutes.
- For FROZEN salmon: Seal your Instant Pot and set the manual high pressure setting for 5 minutes.
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