Pressure Cooker Salmon with Creamy Mustard Sauce
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
-
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 5m
- Ready In: 15m
Average Member Rating
(4.3 / 5)
4 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calories
824 -
Carbohydrates
0 g -
Cholesterol
217.8 mg -
Fat
54 g -
Fiber
0 g -
Protein
80 g -
Saturated Fat
12 g -
Sodium
233.6 mg -
Sugar
4.0 g -
Trans Fat
4.6 g -
Unsaturated Fat
16 g -
Potassium
1,437.4 mg
Pressure cooker salmon with creamy mustard sauce. Salmon fillets with creamy mustard sauce cooked in a pressure cooker. You may also like The Best Instant Pot Shrimp Curry or Pressure Cooker Chicken in Beer
Pressure Cooker Salmon with Creamy Mustard Sauce
Ingredients
- 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
Method
Step 1
To make Mustard sauce: In a small mixing bowl, combine all sauce ingredients. Whisk well. Set aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Place a trivet and steamer basket in the pressure cooker. Pour in 2 cups water. Stack the fish packets in the basket in a crisscross pile.
Step 6
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.
Step 7
Using the quick release method, bring pressure to normal. Carefully open 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 serving platter. Serve immediately.
