Salmon with Spinach Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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You won't have to fish for compliments with this tasty recipe developed by Country Woman's Test Kitchen. 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:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
3/4 cup mayonnaise |
1 tablespoon dijon mustard |
2 teaspoons lemon juice |
1/4 teaspoon garlic salt |
1-1/2 cups water |
2 salmon fillets (6 ounces each) |
1/2 teaspoon lemon-pepper seasoning |
4 slices lemon |
Directions:
1. In a small bowl, combine the spinach, mayonnaise, mustard, lemon juice and garlic salt; cover and refrigerate until serving.
2. Pour water into a pressure cooker. Place salmon on rack; sprinkle with lemon-pepper and top with lemon slices. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 2 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
3. Remove from the heat. Immediately cool according to manufacturerâs directions until pressure is completely reduced. Discard lemon slices. Serve salmon with spinach sauce. Yield: 2 servings.
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