Salmon with Spinach Sauce

Name: Salmon with Spinach Sauce
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings.
Ingredients: 5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup); 1/3 cup mayonnaise; 1-1/2 teaspoons Dijon mustard; 1 teaspoon lemon juice; 1/8 teaspoon garlic salt; 2 salmon fillets (6 ounces each); 1/2 teaspoon lemon-pepper seasoning; 4 slices lemon

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.

Ingredients

5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1/3 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1 teaspoon lemon juice
1/8 teaspoon garlic salt
2 salmon fillets (6 ounces each)
1/2 teaspoon lemon-pepper seasoning
4 slices lemon

Directions

In a small bowl, combine spinach, mayonnaise, mustard, lemon juice and garlic salt; cover and refrigerate until serving.
Place trivet insert and 1 cup water in a 3- or 6-qt. electric pressure cooker. Place salmon on trivet; sprinkle with lemon-pepper and top with lemon slices. 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°.
Discard lemon slices. Serve salmon with spinach sauce.

Editor’s Note: This recipe was tested at 15 pounds of pressure (psi).