Overcook the salmon? Try America's Test Kitchen's recipe from the cookbook "Multicooker Perfection." Photo by: Joe Keller/America's Test Kitchen via AP
January 23, 2019 10:32:37 AM
Cooking salmon can be intimidating since it overcooks and dries out so easily. But the multicooker makes the process foolproof: The consistent moisture level and temperature, as well as the precise timing safeguards against overcooking, produce evenly cooked salmon each and every time.
Cooking the salmon on a foil sling made it easy to transfer in and out of the multicooker, and propping the fish up on lemon slices insulated it from the direct heat.
While both methods produced great salmon in under an hour, we slightly preferred the slow cook setting since it allowed us to regularly check the doneness of the fish, guaranteeing that it was cooked perfectly.
To complete our healthy dinner, we made a fresh and light salad with cucumber, tomatoes, olives, and herbs. If using the slow cook function, check the salmon's temperature after 15 minutes of cooking and continue to monitor until it registers 135 F.
POACHED SALMON WITH CUCUMBER AND TOMATO SALAD
Pressure cook total time: 25 minutes
Slow cook total time: 45 minutes
1 lemon, sliced 1/4 inch thick, plus 1 teaspoon grated lemon zest and 2 tablespoons juice
1/4 cup fresh parsley leaves, stems reserved
1 tablespoon chopped fresh dill, stems reserved
1 (1 1/2-pound) skinless center-cut salmon fillet, 1 to 1 1/2 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
3/4 cup pitted kalamata olives, halved
-- To pressure cook: Lock lid in place and close 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 pressure release valve. Select low slow cook function and cook until salmon is opaque throughout when checked with tip of paring knife and registers 135 F (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.
Nutrition information per serving: 427 calories; 262 calories from fat; 29 g fat (4 g saturated; 0 g trans fats); 62 mg cholesterol; 1145 mg sodium; 16 g carbohydrate; 3 g fiber; 6 g sugar; 26 g protein.