Publication Date 10/27/19
No. Pages 48
No. Recipes 23
 
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Newton,  
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Featured Recipe:

10 minute instant pot salmon

By sharon clare

Ingredients:
3 medium lemon
3/4 cup water
4 fillet salmon
1 bunch dill weed, fresh
1 tablespoon butter, unsalted
1/4 teaspoon salt
1/4 teaspoon black pepper, ground

Optional
1 cup brown rice, raw
4 cup green beans

Nutrition
Serving: 1g | Calories: 441kcal | Carbohydrates: 12g | Protein: 36g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 109mg | Sodium: 402mg | Fiber: 4g | Sugar: 3g
Directions:

Place 1/4 cup fresh lemon juice, plus 3/4 cup water in the bottom of the Instant Pot. Add the metal steamer insert.
Place the (Sockeye) salmon fillets, frozen, on top of the steamer insert.
Sprinkle fresh dill on top of the salmon, then place one slice of fresh lemon on top of each one.
Lock the Instant Pot lid, then set the Manual timer for 5 minutes.
When the timer beeps, press “Cancel” and carefully flip the Quick Release valve to let the pressure out.
Serve immediately with butter, extra dill and lemon, and salt and pepper.

Price $10.00
Shipping $3.95