I love salmon and when it’s hot outside, I serve it cold. I poach it in the Instant Pot and then chill it in the fridge. I pair it with my favorite side dish — asparagus with garlic butter. It’s a refreshing meal for either lunch or dinner. Here is a recipe for cold poached salmon and asparagus, made in an Instant Pot – and it’s done 3 minutes!
Of course, you can also serve the salmon warm… it’s one of my favorites all year long because the texture is like velvet. .
I always use organic vegetable stock or organic chicken stock in place of water… because as my mother, Bernice. She was right — using stock adds an extra richness and flavor to almost any dish. So, when a recipe calls for a cup of water, listen to Bernice:
A personal note: lemon slices are pretty, but I prefer to use wedges. I find a wedge of lemon is easier to squeeze than dealing with slices. That’s just me.
Here’s the Instant Potholder great for removing the Instant Pot insert. It’s a 3-in-1 accessory: a jar opener, a potholder, and a trivet. Best of all? It’s proudly Made in the USA.
Okay, asparagus is one of my favorite veggies. I love it crisp and crunchy. I also love to make them as a side dish and use a variety of dipping sauces. Recipe below.Print
Instant Pot Poached Salmon and Asparagus – in 3 Minutes
- Prep Time: 5 mins
- Cook Time: 3 mins
- Total Time: 8 minutes
- Yield: 2 servings 1x
- Category: Entree
- 6 oz filet of salmon
- 2 pats/2 tsp of unsalted butter – one is for the fish, the other for the asparagus
- 1 cup organic chicken stock or vegetable stock
- 1/4 tsp Salt – or to taste
- 1/4 tsp Pepper – or to taste
- 3 roasted garlic cloves
- Fresh Lemon
- 8 oz bag of pre-washed asparagus spears
- Place trivet on the bottom of the Instant Pot
- Add 1 cup of either organic chicken stock or organic vegetable stock – whatever you prefer
- Place salmon on the trivet – skin side down
- Season salmon with 1 tsp each of salt and pepper – or to taste
- Add the pat of butter to the top of the salmon
- Squeeze 1/4 cup of fresh lemon juice over the fish and into the stock
- Place lid on Instant Pot and close the valve to SEALED
- STEAM or Pressure Cook for 3 minutes
- Quick Release when it’s done
- Carefully remove the fish and set aside to cool or place it in the fridge so it chills up.
- cup of vegetable stock
- Create a tinfoil boat and place the asparagus into the foil and add roasted garlic, a pat of butter, and season with salt and pepper to taste.
- Place tinfoil boat on the trivet and place the lid on the Instant Pot
- STEAM or PRESSURE COOK for 2 minutes. (I like my asparagus crisp… if you like it softer, cook for 3 minutes.)
- Set the valve to SEALED
- QUICK RELEASE
- Remove the asparagus and squeeze fresh lemon to taste.
Salmon: 1 tsp of butter adds 2 WW points.
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There are several options with each Instant Pot, and all of the IP’s are great. Below are the ones I’ve used. (I have the Mini 3 quart which I bought initially and use it to make side dishes while I use my 6-quart Duo60 for larger meals.)
And if you have leftover salmon… it makes a gorgeous and healthy breakfast: scramble some eggs, toss in some avocado, add it to some salmon and you’re good to go.
If you like fish, here’s another easy recipe for halibut…. Halibut Alaska. Yep. It’s pretty spectacular!
I also recommend checking out some of my healthy options that don’t taste like “diet food.” Because they’re not. I ended up doing Whole30 (or as I call it, Whole 29.5) and it was a game changer. I had horrible inflammation and a tear in my rotator cuff and after eating clean… I had ZERO pain and ZERO inflammation.