Summer Salmon Salad


  • 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
  • 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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