Along my Instant Pot/Quick Cooker journey I’m finding more and more recipes that I want to try and when I came across this one for salmon, I was sure it wouldn’t work! Well, we were all blown away at the flavor and consistency of the salmon and I don’t think I’ll cook it any other way again!
When I was thinking about how to cook the salmon, I knew resting on the trivet in the bottom wouldn’t be best because I didn’t want it to fall apart. It was fine when I was making the Salmon Curry because you want it in pieces, but I knew I wanted it to stay together so off to Amazon I went in search of an Instant Pot tray for steaming.
Nothing was doing it for me because most were bowls and I wan’t really wanting to spend money on it anyway and then I came across a recipe for steamed dumplings in an IP and they used a Bamboo Steamer! Genius! And even better? I have one tucked away in the basement. Now, I’ve owned this bamboo steamer for at least 20 years and have used it exactly one time. I got it because I saw an episode of Martha Stewart Living where she made a meal in it and it looked like one of the most elegant thing I had ever seen, so of course I purchased one immediately! Clearly the inspiration to use it fizzled out soon thereafter! Now just to see if the steamer I have would fit!?!?!
I had to stop home at lunch and when I got there, I ran down to the basement hoping that’s where it was and that I didn’t give it away thinking I’d have no further need for it! Thankfully it was right where I thought it was! I placed it in the Quick Cooker and it fit PERFECTLY! And last night it worked like a charm and now I’m excited to see what else I can use it for!
To being, I placed the potatoes in the bottom of the Quick Cooker. I found this great bag of multi-colored small potatoes at Aldi.
Then I added the water and butter. I placed a lettuce leaf in the bamboo steamer and the salmon on top. Then I sprinkled the salmon salt, pepper and paprika and then topped it with the parsley and lemon zest.
Into the Quick Cooker it went and we were off! (Have I mentioned how much I’m loving having a pressure cooker???)
When the cooking process was complete, I removed the bamboo steamer and added in the peppers and spinach mix.
I cut the salmon into portions… look at how evenly it cooked!
Then we plated it up, lit the candles, poured the wine and said grace! BTW, I’m LOVING how the multi-color potatoes look in this recipe!
If you have a bamboo steamer, pull it out and give it a try! You’ll be so happy you did!
Salmon with Garlic Warm Potato Salad
Serves 4
1 1/4 pounds small potatoes (I found a bag with
purple, red and yellow potatoes)
4 teaspoons butter, divided
1 cup water
salt and pepper
16 ounces salmon
1 teaspoon olive oil
1/4 teaspoon paprika
1/2 tablespoon lemon zest
2 tablespoons parsley, chopped
1 large green leaf lettuce leaf
4 garlic cloves, pressed
1 red bell pepper, diced
4 cups spinach & arugula mix
- Put the potatoes in the bottom of the Quick Cooker. Add the water and 2 teaspoons butter. Sprinkle salt and pepper on top and place the trivet over the potatoes.
- Lay the lettuce leaf in the bottom of the bamboo steamer and place the salmon filet on top. Rub the top of the salmon with olive oil. Sprinkle with salt, pepper and paprika. Top with parsley and lemon zest. Place the steamer on the trivet in the Quick Cooker.
- Close the Lid, making sure the steam valve is in the sealing position. Press Custom, then adjust the time to 3 minutes. Press start.
- When finished, press the steam release button to release the pressure.
- Remove the bamboo steamer and trivet and press Cancel. Set the Quick Cooker to Sear and press start. When the potatoes begin to sizzle, add the garlic and cook, stirring, until the potatoes are softened, about 2 minutes. Stir in the remaining butter and season with salt and pepper. Smash the potatoes with the Mix ‘N Chunk to the desired consistency.
- Press Cancel. Add the red pepper and greens to the potatoes and stir until wilted, 1-2 minutes. Divide the salmon and potato salad among serving plates.
Enjoy!
Did you make this recipe?
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Classic Sausage & Peppers
Last week when I was in 
I set the Quick Cooker to saute and added the chopped onion and got it started and cooked it a minute or two until it started to soften. Then I mixed back in the ground turkey. This will be the way I do my frozen ground meats from here on out. I used to thaw them in the microwave and that always ended up not great. It was overcooked in some spots and completely raw in others. Yuck! This was cooked perfectly and evenly throughout.
Next went in the red pepper (I’ll use green next time for more color contrast), beans, tomatoes (undrained) and the sauce. I gave it a quick stir and then set it to cook on the Stew/Chili setting for 8 minutes. I let it release on its own and then it automatically kicks into the Keep Warm setting (I LOVE LOVE LOVE that feature!) And it was absolutely perfect when Bill got home!
And then he ask that I make it again! Guess I better run back to the store and get a few more bottles before it’s gone for the season!
Pumpkin Chipotle Chili