pressure cooker salmon
Chicken
Pressure Cooker Salmon
I love this recipe because it’s healthy and almost effortless. The salmon always cooks to perfection and is ready in hardly any time!
Ingredients
- 2 cups water
- 1 cup white wine
- 1 medium onion, sliced
- 1 celery rib, sliced
- 1 medium carrot, sliced
- 2 tablespoons lemon juice
- 3 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 salmon fillets (1-1/4 inches thick and 6 ounces each)
- lemon wedges
Directions
- 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°.
- Remove fish from pressure cooker. Serve warm or cold with lemon wedges.
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