Shrimp Boil Recipe

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

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

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