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The Best Of Salmon Recipes That We Chose For You

You want to know how to cook Salmon ? Looking for the best salmon recipes ? Take a look at the list that we chose for you of our healthiest and easiest salmon recipes.

STEAMED SALMON WITH GARLIC-CITRUS BUTTER

4 tablespoons (½ stick) unsalted butter, at room temperature

2 teaspoons minced garlic

1 teaspoon finely grated orange zest

1 teaspoon finely grated lemon zest

½ teaspoon salt

½ teaspoon ground black pepper

Two 1-pound skin-on salmon fillets

1- Mash the butter, garlic, both zests, salt, and pepper in a small bowl until uniform.

2- Pour 2 cups water in a 6-quart stovetop or electric pressure cooker. Line a large steamer basket with parchment paper; set it in the cooker. Add the fillets skin side down; top with the butter mixture.

3- Lock the lid onto the pot.

STOVETOP: Set the pot over high heat and bring to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 4 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 6 minutes.

4- Use the quick-release method to drop the pot’s pressure to normal.

5- Unlock and open the pot. Transfer the salmon to a large platter and slice each fillet into two or three pieces to serve.

POACHED SALMON WITH SOUR CREAM AND CUCUMBER SAUCE

6 cups vegetable broth

¼ cup white wine vinegar

1 tablespoon plus ½ teaspoon salt

1½ pounds skin-on salmon fillets

1 medium cucumber, peeled, seeded, and diced

½ teaspoon sugar

1 cup regular, low-fat, or fat-free sour cream

2 tablespoons chopped fresh dill fronds

2 teaspoons fresh lemon juice

1- Pour the broth, vinegar, and 1 tablespoon salt in a 6-quart stovetop set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Bring the liquid to a boil, stirring, until the salt dissolves. Slip the salmon fillets skin side down into the poaching liquid.

2- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and cook for 1 minute. (The pot may not come fully up to pressure.) Set the pot off the heat for 8 minutes.

ELECTRIC: Set the machine to cook at high pressure. Cook for 1 minute. (The machine may not come fully up to high pressure.) Turn off the machine or unplug it; set aside for 8 minutes.

3- As the pressure cooker sits, stir the cucumber, sugar, and remaining ½ teaspoon salt in a large bowl; set aside.

4- Use the quick-release method to bring the pot’s pressure back to normal as necessary. Unlock and open the pot. Line a cutting board with paper towels; transfer the salmon to the cutting board. Blot fillets dry with more paper towels. Cut each into 6 wedges or slices and transfer to a serving platter.

5- Drain any liquid from the bowl with the cucumber bits. Stir in the sour cream, dill, and lemon juice. Spoon this sauce on top of the salmon pieces to serve.

SALMON STEAKS WITH CREAMY MUSTARD SAUCE

Four 2-inch-thick salmon steaks (about 8 ounces each)

4 tablespoons Dijon mustard

½ teaspoon dried dill

¼ teaspoon ground black pepper

½ cup dry white wine, such as Chardonnay

½ cup chicken broth

1 small yellow or white onion, minced

2 tablespoons heavy cream

1 teaspoon cornstarch or arrowroot

1- Smear one side of each salmon steak with the mustard; sprinkle with the dill and pepper.

2- Pour the wine and broth into a 6-quart stovetop or electric pressure cooker; stir in the onion. Set a large vegetable steamer in the pot; line the steamer with parchment paper. Lay the fillets coating side up in the steamer.

3- Lock the lid onto the pot.

STOVETOP: Set the pot over high heat and bring to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 4 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 6 minutes.

4- Use the quick-release method to drop the pot’s pressure back to normal.

5- Unlock and open the pot. Lift out the vegetable steamer; transfer the steaks to serving plates or a serving platter.

6- Set the stovetop model over medium-high heat or turn the electric one to its browning or simmer function. Whisk the cream and cornstarch or arrowroot in a small bowl until smooth. Once the sauce is boiling, whisk in this slurry. Continue cooking, whisking all the while, until thickened, about 30 seconds. Pour or ladle the sauce over the fillets to serve.