Instant Pot Salmon Sandwiches With Aioli Recipes

INSTANT POT SALMON WITH GARLIC POTATOES AND GREENS

Instant Pot Salmon with Garlic Potatoes and Greens image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 1/4 pounds small red-skinned potatoes, halved or quartered
4 tablespoons unsalted butter
Kosher salt and freshly ground pepper
Four 5- to 6-ounce skin-on center-cut salmon fillets (3/4 to 1 inch thick)
1/4 teaspoon paprika
1/2 teaspoon grated lemon zest, plus lemon wedges for serving
4 cloves garlic, minced
4 cups packed mixed baby spinach and arugula (about 3 1/2 ounces)

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.

GRILLED SALMON SANDWICH WITH ARUGULA, TAPENADE AND AIOLI

Grilled Salmon Sandwich With Arugula, Tapenade and Aioli image

Here is a absolutely delicious lunch or supper dish that is relatively quick. Actually you can buy both tapenade and aioli at a gourmet-type grocery store, but homemade is much better.

Provided by Dancer

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb fresh salmon
olive oil
coarse salt
fresh ground black pepper
4 ounces olives, pitted
1 ounce anchovy fillet, rinsed if salted
1/2 tablespoon capers, rinsed
1 tablespoon olive oil
2 garlic cloves
coarse salt
1 egg yolk, at room temperature
3/4 cup olive oil
fresh ground white pepper
1 bunch arugula
4 whole wheat tortillas, rounds (or whole wheat pita pockets)

Steps:

To prepare the salmon, remove any bones in the fish, cut into 4 portions, coat with olive oil, and sprinkle with salt and pepper.
To make the tapenade, place the olives, anchovy, capers in the container of a food processor.
With the motor running, pour in the olive oil and process until mixed but not smooth.
To make the aioli, place the garlic and salt in a mortar.
With a pestle, mash this into a smooth paste.
Mix in the egg yolk.
Transfer from a pestle to a whisk, and add the oil, drop by drop until the egg and oil begins to emulsify.
Start adding the remaining oil in a thin, steady stream, whisking all the while.
When all the oil has been added, taste, and add salt and pepper to taste.
Grill or roast the salmon over a moderately high heat until is is barely cooked through.
Remove from the heat.
Quickly warm each tortilla on each side over the grill or on the stove.
Place the salmon, arugula, tapenade, and aioli in the bottom half of each tortilla round, fold over the top and serve warm.

Nutrition Facts : Calories 742.4, Fat 56.9, SaturatedFat 8.3, Cholesterol 99.7, Sodium 1058.8, Carbohydrate 27.9, Fiber 1, Protein 30.7

INSTANT POT SALMON SANDWICHES WITH AIOLI

Instant Pot Salmon Sandwiches with Aioli image

These salmon sandwiches, topped with homemade aioli and arugula, are made quickly and easily in an Instant Pot.

Provided by EatAndRun

Categories Sandwiches

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup mayonnaise
1 teaspoon lemon zest
2 teaspoons lemon juice
1 pinch salt
1 cup cold water
¼ cup lemon juice
nonstick cooking spray
4 (4 ounce) frozen salmon fillets
¼ teaspoon salt
⅛ teaspoon ground black pepper
4 brioche buns, halved
1 cup loosely packed arugula, or more to taste

Steps:

For aioli, stir together mayonnaise, lemon zest, 2 teaspoons lemon juice, and a pinch of salt in a small bowl.
Add water and remaining 1/4 cup lemon juice to a multi-functional pressure cooker (such as Instant Pot). Put a steamer rack inside and spray with cooking spray. Arrange salmon fillets, skin sides down, on the prepared rack (fillets may overlap slightly).
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Salmon should flake easily with a fork.
Sprinkle salmon with remaining salt and pepper. Spread cut sides of buns with aioli. Serve salmon in buns with arugula.

Nutrition Facts : Calories 568.8 calories, Carbohydrate 36.6 g, Cholesterol 141.1 mg, Fat 33.2 g, Fiber 1.3 g, Protein 30.2 g, SaturatedFat 6.3 g, Sodium 610.1 mg

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