Pressure Cooker Salmon with Creamy Mustard Sauce2022-08-17
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 5m
- Ready In: 15m
Average Member Rating
(4.3 / 5)
4 People rated this recipe
This information is per serving.
Saturated Fat12 g
Trans Fat4.6 g
Unsaturated Fat16 g
Pressure cooker salmon with creamy mustard sauce. This salmon recipe is incredibly easy and oozing with flavor. The sauce is made from scratch in the pressure cooker and takes just five minutes to make.
What are some of the benefits of cooking with a pressure cooker?
Pressure cookers are a great way to make quick and nutritious meals. They can be used for everything from cooking a whole chicken to making rice pudding.
The best thing about pressure cookers is that they save you time. You can make dinner in less than half the time it would take with an oven or stovetop. If you’re in a hurry, you can use a pressure cooker to make your meal in less than 10 minutes!
How does the cooking time differ for salmon in a pressure cooker vs. a regular pot?
The cooking time differs between pressure cookers and regular pots because the pressure cooker has a higher temperature. The pressure cooker’s high-pressure environment can result in a five-minute reduction in the cooking time.
How can I tell if the salmon is cooked through?
There are two ways to tell if the salmon is cooked through. The first way is by checking the temperature of the salmon with a thermometer. You can insert it into the thickest part of the fish and make sure that it reads 145 degrees Fahrenheit. Another way to tell if your salmon is cooked through is by looking at its color. If it has turned a light pink then it’s done cooking.
What are the benefits of using a pressure cooker?
What are some other dishes that can be prepared with a pressure cooker? A pressure cooker is a cooking utensil that cooks food under high pressure. It is also a type of pot that can be used to cook food quickly. It can be used to prepare dishes like:
Pressure Cooker Salmon with Creamy Mustard Sauce
- For Creamy Mustard sauce:
- 1/3 cup (80 ml) creme fraiche
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- freshly squeezed juice of half lemon
- 2 tablespoons olive oil
- For Salmon:
- 4 (13 inch square) sheets parchment paper
- 4 salmon fillets (1 inch (2.5 cm)) thick,skin-on
- sea salt and freshly ground black pepper
- 1 lemon, cut into 8 slices
- 2 cups (500 ml) water
To make Mustard sauce: In a small mixing bowl, combine all sauce ingredients. Whisk well. Set aside.
To make salmon packages: For each packet, fold a piece of parchment in half to form a crease. Spray the lower half of parchment paper with nonstick cooking spray. Arrange salmon fillet on greased parchment paper skin side down, about 3 inches from the bottom. Season with sea salt and black pepper.
Using a rubber spatula, spread 1/4 of creamy mustard sauce on top of each salmon fillet. Top each fillet with minced chives. Arrange 2 lemon slices on top.
Fold the top half of parchment paper down to meet the bottom edge. Starting on one side, fold and crimp edges in small increments to form an airtight. Finish crimping the edges, then twist the pointed end around and fold "tail" under. Repeat with remaining parchment and fish fillets.
Place a trivet and steamer basket in the pressure cooker. Pour in 2 cups of water. Stack the fish packets in the basket in a crisscross pile.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.
Using the quick release method, bring pressure to normal. Carefully open the pressure cooker. Lift the packets out of the basket one at a time, holding one end with tongs and using a rubber spatula. Transfer to a serving platter. Serve immediately.