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Salmon with Spinach Sauce

By: Taste of Home Test Kitchen

"You won't have to fish for compliments with this tasty recipe developed by Country Woman's Test Kitchen. Poaching is a quick and healthy way to prepare an entree as delicate as fish, keeping it moist and tender while cooking. And the flavorful spinach sauce adds a pretty green accent to the pink salmon."

Rate/Review | Read Reviews (21)

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
3/4 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon garlic salt
1 1/2 cups water
2 (6 ounce) salmon fillets
1/2 teaspoon lemon-pepper seasoning
4 slices lemon

Directions

In a small bowl, combine the spinach, mayonnaise, mustard, lemon juice and garlic salt; cover and refrigerate until serving.
Pour water into a pressure cooker. Place salmon on rack; sprinkle with lemon-pepper and top with lemon slices. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 2 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
Remove from the heat. Immediately cool according to manufacturers directions until pressure is completely reduced. Discard lemon slices. Serve salmon with spinach sauce.