2 servingsAmericanapple cider vinegar

Summer Salmon Salad

By Michelle Fagone

2 servings

less than 15 min

Easy

Recipe Details

Difficulty: Easy

Prep Time: 5 min

Cook Time: 5 min

Total Time: less than 15 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Gluten Free

Yield: 2 servings

Ingredients

1/4 cup honey
1/4 cup Dijon mustard
1/4 cup apple cider vinegar
2 tbsp olive oil
1 clove garlic
2 salmon fillets
1/2 tsp salt
1 cup Water
4 cups arugula
1 Roma Tomato
1/4 cup fresh blueberries
4 tbsp peeled and diced red onion
4 tbsp crumbled feta cheese
2 tbsp chopped pecans
2 tbsp salted sunflower seeds

Fresh and full of superfoods, this salad will boost your immune system—but all you will know is that your taste buds are dancing in delight. For less of a kick in the dressing, substitute yellow mustard for Dijon. For a heartier kick, sub with horseradish mustard. The varieties of mustard are so plentiful that you can enjoy a different salad each time. This meal is also great with cod, shrimp, or even lobster!

INSTRUCTIONS

In a small bowl, whisk together dressing ingredients. Refrigerate covered until ready to serve.
Pat salmon fillets dry with a paper towel and place in steamer basket. Season fillets with salt.
Add water to the Instant Pot®. Insert steam rack. Place steamer basket on steam rack. Lock lid.
Press the Manual or Pressure Cook button and adjust cook time to 5 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
While salmon is cooking, prepare two salads by dividing salad ingredients between two bowls. Toss with dressing. Place cooked salmon fillets on top of each salad and serve.