Pressure-Cooker Salmon

Name: Pressure-Cooker Salmon
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
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

Total Time Prep: 10 min. Cook: 5 min.

Yield 4 servings

Test Kitchen Approved

I love this recipe because it’s healthy and almost effortless. The salmon always cooks to perfection and is ready in hardly any time! —Erin Chilcoat, Central Islip, New York

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.

Nutrition Facts

1 salmon fillet: 270 calories, 16g fat (3g saturated fat), 85mg cholesterol, 115mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat.

I love this recipe because it’s healthy and almost effortless. The salmon always cooks to perfection and is ready in hardly any time! —Erin Chilcoat, Central Islip, New York

Recipe Creator