Manual Fagor PLUS (page 44 of 72) (English, Spanish)

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RECIPES

PRESSURE COOKER

SALMON WITH SPINACH & LEMON SAUCE

Serves 4, 3 + 7 minutes (HIGH Pressure)

This colorful dish is an elegant way to serve salmon steaks, perfect for dinner guests.

1 ½ teaspoons salt, divided

20 ounces of fresh spinach leaves cleaned and rinsed

2 tablespoons olive oil

1 medium onion peeled and cut in half

2 garlic cloves, minced

2 tablespoons minced fresh broad leaf parsley

1 cup bottled clam juice

¼ cup fresh lemon juice

¼ teaspoon white pepper

1 ½ teaspoons dried crumbled dill

4 6-8 ounce salmon steaks at least one -inch thick

1 teaspoon cornstarch dissolved in 1 tablespoon cold water

2 large egg yolks

Place one cup water, 1 teaspoon of salt and the spinach leaves in the pressure

cooker. Close the lid and press HIGH Pressure. Set the timer for 3 minutes. When

done, release the pressure and open the cooker. Remove the spinach from the

cooker, drain thoroughly and place on a platter. Cover and keep warm in a low

temperature oven.

Dry the cooker with a paper towel. Use the BROWN setting to sauté the onions,

garlic and parsley for about 2 minutes. Turn off the BROWN setting. Stir in the

clam juice, lemon juice, remaining salt, pepper and dill. Place the salmon in the

cooker in a single layer. Close the lid and set the timer for 7 minutes at HIGH

pressure. When done, release the pressure and open the cooker. Using a slotted

spatula, transfer the salmon to the warmed platter and cover to keep warm. Pour

off all but 1/3 cup of the cooking liquid in the cooker and use the BROWN setting

to warm the liquid. Stir in the egg yolks and cornstarch mixture. Stir until it begins

to thicken. Turn off the BROWN setting.

To serve, arrange a portion of spinach on each of 6 individual plates. Top each

with a salmon steak and spoon sauce over the salmon. Garnish with sprigs of

fresh parsley or thin lemon slices

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Fagor PLUS Manual

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