Instant Pot Salmon
Thanks to Becky for this recipe for Instant Pot Salmon with Garlic Mashed Potatoes! This looks delicious!
For you Pescetarians out there! Wikipedia says: Pescetarianism or pescatarianism, also known as ghotitarianism, is the practice of adhering to a diet that incorporates seafood (fish) as the only source of meat in an otherwise vegetarian diet. I am leaning towards this diet using only fish as my protein.
This recipe is dairy and gluten free even if it is using salmon as the protein. Using the salmon we catch in Alaska makes this dish pretty darn healthy. Plus its a complete meal with spinach and arugula mixed into the potatoes!
Did you know that arugula is a Superfood? Yup it is Nutrient-rich and low in calories – just 20 calories in about three cups –arugula provides an excellent source of folate, vitamins A and C, and over 100% of your daily vitamin K needs. And it supplies a good source of calcium, magnesium and manganese.
Just remember for those of you who cook with an IP – you have to allow time for the machine to come up to pressure. Cooking time is only 3 minutes but the time it takes to come up to pressure takes a while. Using this pressure cooker is so easy it chimes when it’s locked right. There is no need to worry about it blowing up.
I hope you find the recipe below as delicious as it looks!
Instant Pot Salmon with Garlic Mashed Potatoes
Equipment
- Instant Pot Pressure Cooker
Ingredients
- 1.5 pounds red potatoes small, cut in wedges
- 4 Tbsp Margarine or Coconut Oil Dairy Free
- 4 6 onz Salmon filets 3/4 to 1 inch thick
- 1/4 tsp paprika
- 1/2 tsp lemon zest Plus 4 Lemon wedges for serving
- 4 cloves garlic
- 2 cups spinach fresh
- 2 cups arugula fresh
- salt & pepper to taste
Instructions
- Put the potatoes in the bottom of the Instant Pot. Add 1 cup water, 2 Tbsp margarine, ½ tsp salt and a few grinds of pepper. Place the pot’s steam rack over the potatoes. Rub the top and sides of the salmon 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 three minutes. When finished, carefully turn the steam valve to the venting position tor release the pressure. Remove the salmon and rack and set the cooker to sauté at normal heat. When the potatoes start sizzling, add the garlic and cook, stirring, until softened, 1-2 minutes. Stir in the remaining margarine 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, 1-2 minutes. Divide the potato mixture and salmon among plates. Serve with lemon wedges.
Nutrition
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