ON THE ROAD HEALTH – Multicooker Monday – Poached Salmon with Cucumber and Tomato Salad
To me cooking Salmon is intimidating – we NEVER cook fish at home especially when you live in a landlocked state like Colorado. My Uncle Mike was a commercial fisherman for a while, so we had canned fish of which, my Grandmother made Salmon Croquettes, not exactly healthy but I have attached her original recipe. The very BEST fish I have ever eaten was on an ISS outing in Canada. We caught the salmon in the morning and had a Chef-prepared salmon feast later that day – holy moly, delizioso!
In the spirit of eating healthy, I found this amazing and simple recipe simply prepared in your Multicooker, another winner from America’s Test Kitchen.
POACHED SALMON WITH CUCUMBER AND TOMATO SALAD
1 lemon, sliced ¼ inch thick, plus 1 teaspoon grated lemon zest and 2 tablespoons juice
¼ cup fresh parsley leaves – stems reserved
1 tablespoon chopped fresh dill; stems reserved
1 (1½-pound) skinless center-cut salmon fillet, 1 to 1½ inches thick, sliced crosswise into 4 equal pieces
Salt and pepper
3 tablespoons extra-virgin olive oil
1 shallot, minced
2 tablespoons capers, rinsed and minced
1 English cucumber, halved lengthwise and sliced thin
8 ounces cherry tomatoes, halved
¾ cup pitted Kalamata olives, halved
Fold a sheet of aluminum foil into 12-by-9-inch sling. Press sling into a multicooker, allowing narrow edges to rest along sides of the insert. Arrange lemon slices in a single layer on the prepared sling, then scatter parsley and dill stems over top. Add water until the liquid level is even with lemon slices (about ½ cup). Season salmon with salt and pepper and arrange skinned side down in an even layer on herb stems.
- To pressure cook: Lock the lid in place and close the pressure-release valve. Select high-pressure cook function and cook for 5 minutes. Turn off multicooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- To slow-cook: Lock lid in place and open the pressure-release valve. Select low slow cook function and cook until salmon is opaque throughout when checked with tip of a paring knife and registers 135 degrees (for medium), 15 to 20 minutes. (If using Instant Pot, select high slow cook function.) Turn off multicooker and carefully remove lid, allowing steam to escape away from you.
Meanwhile, whisk oil, shallot, capers, lemon zest and juice, and chopped dill together in a large bowl. Add cucumber, tomatoes, olives, and parsley leaves and gently toss to combine. Season with salt and pepper to taste.
Using a sling, transfer salmon to baking sheet; discard poaching liquid. Gently lift and tilt fillets with a spatula to remove herb stems and lemon slices and remove any white albumin. Transfer salmon to individual plates and serve with salad.
We are excited to share these creative, easy yet healthy recipes as a series leading up to the Holidays! Stay tuned for upcoming recipes and be sure to follow us on social media using #OnTheRoadHealth #OnePotMeals. Happy eating!