Pressure Cooker Simple Poached Salmon Recipes

PRESSURE COOKER SALMON

Steps:

• Pour enough water into the pot of your pressure cooker to cover by about 1 inch. Place steamer basket into the pot. Set steamer rack inside the basket. Gently lay salmon fillets skin-side down onto the rack. Squeeze lemon juice over salmon. Season fillets with paprika. Seal lid on the pressure cooker, turn steam vent to Sealing, and cook on High Pressure for 3 minutes. Immediately turn steam vent to Venting to perform a Quick Release of the pressure. Season fillets with salt and pepper to serve.

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.

INSTANT POT® FROZEN SALMON

Steps:

• Pour cold water and lemon juice into an electric pressure cooker (such as Instant Pot®). Place a steamer rack inside; spray with cooking spray. Place frozen salmon fillets on the rack, skin-side down. Cover and close vent.
• Set cooker to the Steam 2 setting; cook for 3 to 4 minutes. Release vent immediately when pot beeps.
• Check salmon for desired doneness; fish should flake easily with a fork. Season with salt and pepper. Cover pot to keep salmon warm until serving.

SIMPLE POACHED SALMON

Steps:

• In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
• Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.

SIMPLE POACHED SALMON

Steps:

• In a 3-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 45 minutes., Carefully place fillets in liquid; add additional warm water (120° to 130°) to cover if needed. Cook, covered, just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°), 45-55 minutes. Remove fish from cooking liquid. Serve warm or cold with lemon wedges.

PRESSURE-COOKER SIMPLE POACHED SALMON

Steps:

• Combine the first 11 ingredients in a 6-qt. electric pressure cooker; top with salmon. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in fish should read at least 145°., Remove fish from pressure cooker. Serve warm or cold with lemon wedges.

MOIST POACHED SALMON - SECOND TIME AROUND

Steps:

• Start with 4 steaks so you have enough for next day, second time around).
• Arrange salmon steaks, over dill stalks, in a single layer a shallow skillet wide enough to accomodate them without crowding. Season with salt and pepper. Add enough wine and water to completely cover salmon; add peppercorns.
• Slowly bring liquid barely to a simmer. Reduce heat to low, cover and simmer until top of salmon looks opaque, 2 to 3 minutes. Turn heat off and let stand covered for 10 minutes or until other parts of your meal are completely cooked.
• Remove 2 salmon steaks from poaching liquid and blot both sides of fish with paper towels. Top with tomato sauce. Leave other steaks in liquid until completely cooled to room temperature. Then remove, and refrigerate, covered for next day.

PRESSURE-COOKER SIMPLE POACHED SALMON

Steps:

• Combine the first 11 ingredients in a 6-qt. electric pressure cooker; top with salmon. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in fish should read at least 145°., Remove fish from pressure cooker. Serve warm or cold with lemon wedges.

PRESSURE COOKER POACHED CHICKEN

Steps:

• Place chicken breasts and thighs in a pressure cooker. Add carrots, onions, celery, salt, and peppercorns. Pour wine over top. Add water, 1 cup at a time, until it covers the chicken by at least 1/2 inch, but no more than 1 inch. You may not need all the water or you may need more; this will depend on your pressure cooker dimensions.
• Secure the lid and heat over medium-high heat until the first whistle sounds. Put 10 minutes on a timer and wait.
• Turn off the heat and release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).