RECIPES
46
SALMON WITH SPINACH & LEMON SAUCE
Serves 4, 3 + 7 minutes (High Pressure)
This colorful dish is an elegant way to serve salmon steaks, perfect for dinner guests.
1 ½ teaspoons salt, divided
20 ounces of fresh spinach leaves cleaned and rinsed
2 tablespoons olive oil
1 medium onion peeled and cut in half
2 garlic cloves, minced
2 tablespoons minced fresh broad leaf parsley
1 cup bottled clam juice
¼ cup fresh lemon juice
¼ teaspoon white pepper
1 ½ teaspoons dried crumbled dill
4 6-8 ounce salmon steaks at least one inch thick
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
2 large egg yolks
Place one cup water, 1 teaspoon of salt and the spinach leaves in the pressure
cooker. Close the lid and press HIGH Pressure. Set the timer for 3 minutes. When
done, release the pressure and open the cooker. Remove the spinach from the
cooker, drain thoroughly and place on a platter. Cover and keep warm in a low
temperature oven.
Dry the cooker with a paper towel. Use the brown setting to sauté the onions,
garlic and parsley for about 2 minutes. Turn off the brown setting. Stir in the clam
juice, lemon juice, remaining salt, pepper and dill. Place the salmon in the cooker
in a single layer. Close the lid and set the timer for 7 minutes at HIGH pressure.
When done, release the pressure and open the cooker. Using a slotted spatula,
transfer the salmon to the warmed platter and cover to keep warm. Pour off all
but 1/3 cup of the cooking liquid in the cooker and use the brown setting to
warm the liquid. Stir in the egg yolks and cornstarch mixture. Stir until it begins to
thicken. Turn off the brown setting.
To serve, arrange a portion of spinach on each of 6 individual plates. Top each
with a salmon steak and spoon sauce over the salmon. Garnish with sprigs of
fresh parsley or thin lemon slices
