A…Maz….ing. Okay I will be the first to admit the whole pressure cooker/ insta-pot craze going on right now had me skeptical. “It’s just another fad gadget” crossed my mind more than once, but you know what I was wrong. So so wrong. The hubs had been talking it up for sometime and telling me about the people and friends at his workplace that had one and loved it. I broke down and bought one for his birthday. We have used it almost everyday since. We have cooked things like boiled eggs, and Faux-Rotisserie chicken and even spaghetti in it. Every single recipe has turned out so good that my doubt and skepticism flew out the window. I am steadfastly and solidity on the Pressure cooker train and I don’t think I will have jump off.
It is so easy to use, quick and convenient that it may replace my crock pot entirely. But that’s a bit of a hasty statement and Lord knows I LOVE my crockpot. Stay tuned on that thought process. Anyway, it has become a bit of a challenge to find and try some outlandish dishes to cook in this thing. It has actually been fun and since my big pregnant butt is unable to do much now-a-days its a big distraction. Anyway, I was perusing through Pinterest and found this recipe that I thought would be interesting. Not interesting as in it sounded weird, but interesting in that I was skeptical the pressure cooker could pull off. So I pinned it and sent it to the hubs. We went to the store the next day and found a whole Salmon fillet on sale. We bought it, brought it home and halved it. Half of the fillet we used the food saver and froze for a later date. We used the other half to make Lemon and Herb Pressure Cooker Salmon. Before I give you the recipe and detailed instructions on how I prepared it, let me tell you that it turned out so good. It surprised me. The boys even tried it and ate some, which is a win-win for me. Being pregnant, I could not eat as much as I really wanted to due to the restriction on fish for pregnant women. BA humbug :(.
- 1.5 pounds of Salmon (frozen or fresh)
- 1/4 cup Lemon Juice
- 3/4 cup water
- 1 Tsp Dill, Basil, and Parsley
- 1/4 Tsp Garlic Powder, or 2 cloves of minced Garlic
- 1/4 Tsp Sea salt
- 1/8 Tsp Black pepper
- 1 Lemon, thinly sliced
- 1 Tablespoon avocado oil, melted coconut oil or olive oil
- Set your Pressure cooker or Insta-pot up. Pour Water and lemon juice into the pot and add the herbs to the water mixture.
- Place the Steamer Rack in the pot.
- On a plate drizzle the Salmon with the oil of your choice and season to taste with Salt and Pepper.
- Sprinkle Garlic powder over the Salmon and place in a single layer on the steamer rack. (If frozen run under water until the pieces can be separated. If they are stacked in the pressure cooker it may not cook thoroughly.)
- Layer lemon slices over the top.
- Place and lock lid on the Pressure cooker. Press the cook button and set timer to 7 minutes.
- Once the timer goes off you can switch the valve to venting for quick pressure release or let it de-pressurize naturally. (That’s what we did.)
Once the salmon is done you can serve it with your favorite veggies, salad or side. For us we served it over a spinach salad and diced avocado and it complimented it each other well.
There are many more recipes that we have tried so far for the Pressure cooker and I am compiling a list for the best. The hub has also started a low carb, Keto type diet recently and we are trying several recipes before we recommend them to friends and family. Once I get a couple good ones I will make sure to post them here.
After this baby, I will be back on my fitness journey and I’ve become anxious about it. Even though I know the withdrawals will be crazy.
Please let me know if you try this recipe, I would love to hear about the outcome and your opinion.