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Salmon with Spinach Sauce

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings

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.

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