Summer Salmon Salad

By: I Love My Instant Pot Gluten Free Diet by Michelle Fagone

Summer Salmon Salad
cuisine icon Cuisine
Modern
cuisine icon Course
Salad
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
2 servings, apple cider vinegar, arugula, chopped pecans, contributed, cook 5 min, crumbled feta cheese, dijon mustard, easy, fresh blueberries, garlic, gluten free, honey, less than 15 min, modern, olive oil, peeled and diced red onion, prep 5 min, pressure cook, roma tomato, salad, salmon fillets, salt, salted sunflower seeds, water

prep icon Prep Time
5 min
cook icon Cook Time
5 min

serving icon Servings
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
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.
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