You won't have to fish for compliments with this tasty recipe. Poaching is a quick and healthy way to prepare an entree as delicate as fish, keeping it moist and tender while cooking. And the flavorful spinach sauce adds a pretty green accent to the pink salmon.
Ingredients
- 5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
- 1/3 cup mayonnaise
- 1-1/2 teaspoons dijon mustard
- 1 teaspoon lemon juice
- 1/8 teaspoon garlic salt
- 2 salmon fillets (6 ounces each)
- 1/2 teaspoon lemon-pepper seasoning
- 4 slices lemon
Instruction
- In a small bowl, combine spinach, mayonnaise, mustard, lemon juice and garlic salt; cover and refrigerate until serving.
- Place trivet insert and 1 cup water in a 3- or 6-qt. electric pressure cooker. Place salmon on trivet; sprinkle with lemon pepper and top with lemon slices. 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°.
- Discard lemon slices. Serve salmon with spinach sauce.
