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Salmon with Spinach Sauce

 Salmon with Spinach Sauce
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.
2 ServingsPrep: 20 min. + cooling


  • 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


  • In a small bowl, combine the spinach, mayonnaise, mustard, lemon
  • juice and garlic salt; cover and refrigerate until serving.
  • 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.)
  • 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.

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Salmon with Spinach Sauce (continued)

Editor’s Note: This recipe was tested at 15 pounds of pressure (psi).
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.