Instant Pot Salmon Sandwiches With Aioli Recipes

INSTANT POT SALMON WITH GARLIC POTATOES AND GREENS

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

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.

INSTANT POT SALMON SANDWICHES WITH AIOLI

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.