Salmon with Spinach Sauce
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. —Taste of Home Test Kitchen Recipe Type: Dinner Total Time: PT20M
Prep time:
Cook time:
Serving size: 2
Calories per serving: 650
Ingredients:
Cook time:
Serving size: 2
Calories per serving: 650
12 ounces salmon (2-6 oz fillets)
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1/3 cup mayonnaise
1-1/2 teaspoons Dijon style mustard
1 teaspoon lemon juice
1/8 teaspoon garlic salt
1/2 teaspoon lemon pepper seasoning
4 slices lemons
Directions:
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.
Source: tasteofhome.com
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.
Source: tasteofhome.com