Pressure Cooker Salmon with Creamy Mustard Sauce
- Servings: 4
- Prep Time: 10m
- Cook Time: 5m
- Ready In: 15m
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- 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 tablespoon minced fresh chives
- 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 inch 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 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 pressure cooker. Pour in 2 cups water. Stack the fish packets in basket in a crisscross pile.
Close pressure cooker and lock the lid. Set the burner heat to high pressure. When pressure cooker reaches high pressure,reduce the burner heat to low. Set timer to cook for 5 minutes.
Remove pot from the heat. Carefully open pressure cooker. Lift the packets out of basket one at a time,holding one end with tongs and using rubber spatula. Transfer to serving platter. Serve immediately.