Pressure Cooker Poached Salmon Fillets
- Yield : 6 serving plates
- Servings : 6
- Prep Time : 10m
- Cook Time : 8m
- Ready In : 18m
Average Member Rating
(5 / 5)
1people rated this recipe
Pressure cooker poached salmon fillets. Poached salmon fillets with sour cream and delicious homemade cucumber sauce cooked in pressure cooker. Serve pressure cooker poached salmon fillets over cooked rice or mashed potatoes.
- 6 cups (1.5 L) vegetable broth
- 1/4 cup (60 ml) white wine vinegar
- 1 tablespoon+1/2 teaspoon salt
- 1½ pounds (720 g) salmon fillets
- 1 medium cucumber,peeled,seeded and diced
- 1/2 teaspoon granulated sugar
- 1 cup (250 ml) fat-free sour cram
- 2 tablespoons chopped fresh dill fronds
- 2 teaspoon freshly squeezed lemon juice
In a pressure cooker,combine,vegetable broth,vinegar and 1 tablespoon salt. Bring liquid to the boil over medium heat,stirring,until salt dissolved completely.
Add salmon fillets skin side down (if you use skin -on fillets) into boiled mixture.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 1 minute.
Turn off pressure cooker. Set aside for 8 minutes.
In a large bowl,combine diced cucumber,sugar and remaining 1/2 teaspoon salt. Stir well.
Open pressure cooker,using Quick Release mode. Line in cutting board with paper towels. Carefully transfer poached salmon fillets to cutting board. Pat fillets dry with more paper towels.
Slice fish fillets. Transfer to serving platter.
Drain any liquid from the bowl with cucumber bits. Stir in remaining ingredients (sour cream,lemon juice and dill). Spoon sauce over cooked salmon fillets. Serve over cooked rice or mashed potatoes,if desired.