Pour 1 cup of water into the inner liner of the pressure cooker. Then set the trivet/rack inside.
Place the salmon filets into the pan, skin side down.
Sprinkle the filets with the salt, pepper, and the garlic.
Place the dill on the salmon, followed by the lemon slices, then the butter pats on top.
Add the water and lemon juice to the pan.
Place the pan into the pressure cooker, onto the trivet.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. High Pressure.
When the cook cycle has finished, immediately turn the steam release knob to the Venting position to Quick Release the steam/pressure.
When the pin in the lid drops back down, open the lid and carefully remove the pan.
Serve immediately with some of the lemon butter sauce over the filets.
Will make this at a later date. Need to know nutrirional facts before making.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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