Fagor Premium Pressure Cooker 8-quart User Manual - Page 82

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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, cut in half and sliced in strips 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 of water, 1 teaspoon of salt and the spinach leaves in the multicooker. Close and lock the lid onto the unit. Set the multi-cooker for 3 minutes on HIGH pressure. 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 removable cooking pot using an oven mit with a paper towel. Use the SAUTÉ setting to sauté the onions, garlic and parsley for about 2 minutes in olive oil. Turn off the SAUTÉ setting. Stir in the clam juice, lemon juice, remaining salt, pepper and dill. Salt and pepper the salmon steaks and add a little bit of lemon zest to the tops of the salmon. 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 from the multi-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 and thin lemon slices 80

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RECIPES
80
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, cut in half and sliced in strips
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 of water, 1 teaspoon of salt and the spinach leaves in the multi-
cooker. Close and lock the lid onto the unit. Set the multi-cooker for 3 minutes on
HIGH pressure. 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 removable cooking pot using an oven mit with a paper towel. Use the
SAUTÉ setting to sauté the onions, garlic and parsley for about 2 minutes in
olive oil. Turn off the SAUTÉ setting. Stir in the clam juice, lemon juice, remaining
salt, pepper and dill. Salt and pepper the salmon steaks and add a little bit of
lemon zest to the tops of the salmon. 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 from the multi-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 and thin lemon slices