Pressure-Cooker Salmon
TOTAL TIME: Prep: 10 min. Cook: 5 min.
YIELD: 4 servings.
I love this recipe because it’s healthy and almost effortless. The salmon always cooks to perfection and is ready in hardly any time! —Erin Chilcoat, Central Islip, New York
Ingredients
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2 cups water
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1 cup white wine
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1 medium onion, sliced
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1 celery rib, sliced
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1 medium carrot, sliced
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2 tablespoons lemon juice
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3 fresh thyme sprigs
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1 fresh rosemary sprig
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1 bay leaf
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1/2 teaspoon salt
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1/4 teaspoon pepper
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4 salmon fillets (1-1/4 inches thick and 6 ounces each)
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Lemon wedges
Directions
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1.
Combine first 11 ingredients in a 6-qt. electric pressure cooker; top with salmon. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in fish should read at least 145°.
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2.
Remove fish from pressure cooker. Serve warm or cold with lemon wedges.
Nutrition Facts
1 salmon fillet: 270 calories, 16g fat (3g saturated fat), 85mg cholesterol, 115mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat.
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