Pressure-Cooker Poached Salmon with Cucumber and Tomato Salad

Name: Pressure-Cooker Poached Salmon with Cucumber and Tomato Salad
Yield: Serves 4
Ingredients: 1 , lemon, sliced ¼ inch thick, plus 1 teaspoon grated lemon zest and 2 tablespoons juice; ¼ cup, fresh parsley leaves, stems reserved; 1 tablespoon chopped, fresh dill, stems reserved; 1 (1½-pound) skinless, center-cut salmon fillet, 1 to 1½ inches thick, sliced crosswise into 4 equal pieces; ½ teaspoon, table salt; ¼ teaspoon, pepper; 3 tablespoons, extra-virgin olive oil; 1 , shallot, minced; 2 tablespoons, capers, rinsed and minced; 1 , English cucumber, halved lengthwise and sliced thin; 8 ounces, cherry tomatoes, halved; ¾ cup pitted, kalamata olives, halved

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Cooking your salmon in the pressure cooker is not only easy, but keeps your kitchen cool.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES4

Pressure-Cooker Poached Salmon with Cucumber and Tomato Salad

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

WHY THIS RECIPE WORKS

Salmon is a crowd-pleasing fish choice and we found that the pressure cooker makes the process of cooking it foolproof: The consistent moisture level and temperature, as well as the precise timing, safeguards against overcooking, producing ...

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