Pressure Cooker Salmon Steaks with Yogurt Tartar Sauce2022-01-24
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 4m
- Ready In: 15m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat5.4 g
Trans Fat1 g
Unsaturated Fat10 g
Pressure cooker salmon steaks with yogurt tartar sauce. Salmon steaks steamed in white wine, cooked in a pressure cooker, and served with delicious homemade yogurt tartar sauce.
Salmon steaks cooked in a pressure cooker are moist and tender while still being crispy on the outside. I serve them with a yogurt tartar sauce that is light and refreshing.
What are the advantages of cooking salmon in a pressure cooker?
Cooking salmon in a pressure cooker is a quick and easy way to prepare it. It can also be a healthy option if you use the right ingredients and follow some basic steps.
A pressure cooker is an efficient tool that cooks food quickly while retaining its nutritional value. It seals in flavor, texture, and nutrients by cooking the food at high temperatures for shorter periods of time.
How healthy is pressure-cooked salmon?
Pressure-cooked salmon is a great way to cook fish. It’s healthy, quick, and easy.
The benefits of pressure cooking are well documented in the form of weight loss, increased nutrient absorption, and improved digestion.
Can I store cooked salmon steaks?
Salmon is a fatty fish, so it can go bad if not stored properly. The flesh will start to dry out and the fish will emit an unpleasant odor. The flesh will also turn grey and brown in color.
To store cooked salmon steaks, you should wrap them in plastic wrap or aluminum foil, then place them in the fridge for up to 3 days. You can also freeze them for up to 3 months.
Pressure Cooker Salmon Steaks with Yogurt Tartar Sauce
- YOGURT TARTAR SAUCE:
- 3/4 cup (180 ml) plain Greek yogurt
- 3/4 cup (180 ml) Miracle Whip mayonnaise
- 1/3 cup (80 ml) dill pickle relish
- 1/4 cup (60 g) chopped green onions
- 3 tablespoons capers, rinsed,drained and chopped
- 3 tablespoons chopped fresh parsley
- 3 tablespoons freshly squeezed lemon juice
- freshly ground black pepper and 1 teaspoon Dijon mustard
- 4 skin on salmon steaks
- 1 medium white onion, peeled and sliced into rings
- 3/4 cup (180 ml) dry white wine
- 1 teaspoon dried dillweed
- 2 lemons, one sliced and another one cut into wedges
- 1 cup (250 ml) water
- sea salt and freshly ground white pepper
For Yogurt Tartar Sauce: In a small mixing bowl, combine all sauce ingredients. Mix well. Refrigerate in an airtight container for at least 1 hour before serving.
Place a trivet and steamer basket in a pressure cooker. Arrange onion rings in an overlapping pattern in the basket. Top with salmon steaks. Pour dry white wine over the fish and sprinkle with dill. Season a little with sea salt and black pepper. Arrange lemon slices on the top of salmon steaks. Pour over the water. Set heat to high and bring the liquid to a boil. Boil for 1 minute.
Close pressure cooker and lock the lid. Set burner heat to high. When the pressure cooker reaches high pressure, reduce heat to low. Set timer to cook for 4 minutes.
Remove the pot from the heat. Open the pressure cooker and carefully remove the basket. Discard lemon slices. Using a wooden spatula, transfer cooked salmon steaks to a serving platter. Discard onions.
Serve hot with homemade yogurt tartar sauce.