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Steamed salmon with rocket

  • 32 min
    • Preparation 25 min
    • Cooking 7 min
Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

2 People
  • For the salmon:
  • 2 Skinless salmon fillet (170 g each)
  • 1 Organic lemon
  • 30 ml Olive oil
  • 1 tsp. Ground coriander
  • 300 ml Water
  • 4 sprigs Thyme
  • 1 Bay leaf
  • 1 Salt
  • For the vinaigrette:
  • 25 g Pine nuts
  • 2 sprigs Tarragon
  • 1 Shallot
  • 30 ml Lemon juice
  • 1 tbsp. Mayonnaise
  • 30 ml Olive oil
  • 15 ml Maple syrup
  • 30 ml Water
  • Salt, pepper for seasoning
  • 250 g Rocket

Preparation

Step 1
Rinse the salmon fillet in cold water and pat dry. Grate the zest of the lemon. Mix the oil, coriander, lemon zest and salt in a small bowl and grease the pieces of fish on all sides. Cover the perforated insert with a suitable piece of baking paper and place the fish on top.
Skinless salmon fillet (170 g each)
Organic lemon
ml Olive oil
tsp. Ground coriander
Salt
Step 2
Roast the pine nuts in the pot without oil until golden-brown and remove. Add water, thyme and bay leaf to the pressure cooker and place the fish in the perforated insert on top. Put the lid on and cook the salmon for 7 minutes after reaching cooking level 1.
ml Water
sprigs Thyme
Bay leaf
g Pine nuts
Step 3
While it is cooking, pluck the leaves from the tarragon stems and chop finely. Peel and finely dice the shallots. Mix together the juice of the lemon with the mayonnaise, diced shallots, tarragon, olive oil, maple syrup and water in a small bowl and season with salt and pepper.
sprigs Tarragon
Shallot
ml Lemon juice
tbsp. Mayonnaise
ml Olive oil
ml Maple syrup
ml Water
Salt, pepper for seasoning
Step 4
Wash the rocket and spin dry.
g Rocket
Step 5
Release steam from the pressure cooker, remove the lid and serve the fish on the rocket leaves. Drizzle the tarragon with vinaigrette, scatter pine nuts over it and serve.