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Salmon with Spinach Sauce Recipe
Salmon with Spinach Sauce Recipe photo by Taste of Home

Salmon with Spinach Sauce Recipe

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You won't have to fish for compliments with this tasty recipe developed by Country Woman's Test Kitchen. Poaching is a quick and healthy way to prepare an entree as delicate as fish, keeping it moist and tender while cooking. And the flavorful spinach sauce adds a pretty green accent to the pink salmon.
TOTAL TIME: Prep: 20 min. + cooling
MAKES:2 servings
TOTAL TIME: Prep: 20 min. + cooling
MAKES: 2 servings


  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • 1/4 teaspoon garlic salt
  • 1-1/2 cups water
  • 2 salmon fillets (6 ounces each)
  • 1/2 teaspoon lemon-pepper seasoning
  • 4 slices lemon


  1. In a small bowl, combine the spinach, mayonnaise, mustard, lemon juice and garlic salt; cover and refrigerate until serving.
  2. Pour water into a pressure cooker. Place salmon on rack; sprinkle with lemon-pepper and top with lemon slices. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 2 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
  3. Remove from the heat. Immediately cool according to manufacturer’s directions until pressure is completely reduced. Discard lemon slices. Serve salmon with spinach sauce. Yield: 2 servings.
Editor’s Note: This recipe was tested at 15 pounds of pressure (psi).
Originally published as Salmon with Spinach Sauce in Country Woman July/August 2005, p39

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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