Salmon in Parchment with Creamy Double Mustard Sauce and Chives Pressure Cooker Recipe

Recipe Category: Sauce

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Salmon In Parchment With Creamy Double Mustard Sauce And Chives Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 5 minutes at HIGH pressure

CREAMY DOUBLE MUSTARD SAUCE

  • 1/3 cup creme fraiche
  • 2 tablespoons Dijon or honey Dijon mustard
  • 2 tablespoons whole-grain mustard
  • juice of ½ lemon
  • 2 tablespoons olive oil

SALMON

  • 4 (13-inch-square) sheets parchment paper
  • 4 (4- to 6-ounce) skin-on salmon fillets, ¾ to 1 inch thick
  • sea salt and freshly ground black pepper
  • 1 to 2 tablespoons minced fresh chives, to taste
  • 1 lemon, cut into 8 thin slices
  • 2 cups water

WILD VS. FARMED SALMON

Method

  1. Make the mustard sauce
  2. In a small bowl, whisk all the ingredients together
  3. Make the salmon packages
  4. For each packet, fold a piece of parchment in half to form a crease
  5. Spray the lower half of the paper with olive oil nonstick cooking spray
  6. Place the salmon fillet on the parchment, skin side down, about 3 inches from the bottom
  7. Lightly season with salt and pepper
  8. Spread one quarter of the mustard sauce on top of each salmon fillet with a rubber spatula
  9. Top each fillet with a sprinkle of chives, then arrange 2 slices of lemon on top
  10. Fold the top half of the parchment down to meet the bottom edge
  11. Starting on one side, fold and crimp the edges in small increments to form an airtight, half-moon-shaped packet that securely encloses the fish
  12. Finish crimping the edges, then twist the pointed end around once and fold the tail under
  13. Repeat with the remaining parchment and fish fillets
  14. The packets can be refrigerated up to 3 hours
  15. Place a trivet and steamer basket in a 5- to 7-quart pressure cooker
  16. Pour in the water
  17. Stack the fish packets in the basket in a crisscross pile
  18. You can also use double-stacked 6-inch bamboo steamer baskets
  19. Close and lock the lid
  20. Set the burner heat to high
  21. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  22. Set a timer to cook for 5 minutes
  23. Remove the pot from the heat
  24. Open the cooker with the Quick Release method
  25. Be careful of the steam as you remove the lid
  26. Lift the packets out of the basket one at a time, holding one end with tongs and using a long spatula, and transfer to individual dinner plates
  27. The fish should flake easily when a fork is inserted gently
  28. Serve immediately
  29. Using a steak knife or scissors, let each diner tear open their own bag of salmon and dive in

Full List of Sauce Recipes
Full List of Salmon Recipes

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