Serve this salmon meal, complete with fresh greens and garlicky smashed potatoes, and you'll feel like a chef. This simple and quick supper is well-flavored with a dash of paprika and lemon zest.
Ingredients:
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- 1 1/4 pounds small red-skinned potatoes, halved or quartered
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground pepper
- Four 5- to 6-ounce skin-on center-cut salmon fillets (3/4 to 1 inch thick)
- 1/4 teaspoon paprika
- 1/2 teaspoon grated lemon zest, plus lemon wedges for serving
- 4 cloves garlic, minced
- 4 cups packed mixed baby spinach and arugula (about 3 1/2 ounces)
Instructions:
Step:NO:01
Line the bottom of an Instant Pot with potatoes. Add two tablespoons of butter, one cup of water, half a teaspoon of salt, and a few grinds of pepper. Cover the potatoes with the steam rack from the pot.
Step:NO:02
Season the salmon fillets liberally with salt and pepper after rubbing the top and sides with the paprika and lemon zest. On the rack, place skin-side down. As soon as the steam valve is in the sealing position, replace the lid and program the cooker to operate at high pressure for three minutes. When you're done, gently relieve the pressure by turning the steam valve to the venting position.Step:NO:03
After removing the salmon and rack, reduce the heat to medium and sauté. Once the potatoes begin to sizzle, add the garlic and stir-fry for one to two minutes, or until the garlic becomes mushy. Then, stir in the remaining two tablespoons of butter and season with a large amount of salt and pepper. Using a fork or wooden spoon, mash the potatoes until they are chunky.
Step:NO:04
Switch off the cooker. Stir the mixed greens into the potatoes for one to two minutes, or until they have wilted. Add pepper and salt for seasoning. Arrange the fish and potato blend onto individual dishes. Accompany with wedges of lemon.more details for recipes:https://www.foodnetwork.com/recipes/food-network-kitchen/instant-pot-salmon-with-garlic-potatoes-and-greens-3894814
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