Salmon with Spinach Sauce
Total Time
Prep: 15 min. Cook: 5 min.
Yield
2 servings
You won't have to fish for compliments with this tasty recipe. Poaching is a quick and healthy way to prepare an entree as delicate as fish, keeping it moist and tender while cooking. And the flavorful spinach sauce adds a pretty green accent to the pink salmon. —Taste of Home Test Kitchen
Ingredients
- 5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
- 1/3 cup mayonnaise
- 1-1/2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- 1/8 teaspoon garlic salt
- 2 salmon fillets (6 ounces each)
- 1/2 teaspoon lemon-pepper seasoning
- 4 slices lemon
Directions
- In a small bowl, combine spinach, mayonnaise, mustard, lemon juice and garlic salt; cover and refrigerate until serving.
- Place trivet insert and 1 cup water in a 3- or 6-qt. electric pressure cooker. Place salmon on trivet; sprinkle with lemon pepper and top with lemon slices. 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°.
- Discard lemon slices. Serve salmon with spinach sauce.
Nutrition Facts
1 serving: 533 calories, 43g fat (7g saturated fat), 88mg cholesterol, 617mg sodium, 4g carbohydrate (1g sugars, 2g fiber), 32g protein.
You won't have to fish for compliments with this tasty recipe. Poaching is a quick and healthy way to prepare an entree as delicate as fish, keeping it moist and tender while cooking. And the flavorful spinach sauce adds a pretty green accent to the pink salmon. —Taste of Home Test Kitchen
Recipe Creator
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