0 SIMPLE & Perfect Pressure Cooked Salmon

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I get nervous when cooking fish. I'm terrified that I'll undercook or overcook the fish, resulting in an inedible mass on my plate.  To add to the pressure, some cuts of fish are pretty expensive, and no one wants to ruin an $8 piece of fish.

Wild Coho salmon went on sale at my nearby Harmon's Grocery for $4 for 8 oz. Now what to do with it? How do I cook it? Bake it? Pan fry?

I recently purchased Lorna Sass's Pressure Perfect cookbook, vowing to learn how to pressure cook a variety of foods this summer. I opened it and found this easy, simple, fail-proof recipe for firm-fleshed fish steaks or fillets, such as salmon, cod (scrod) or halibut.

Although fish cooks quickly when baking or pan frying, pressure cooking guarantees a MOIST result. You can cook fish directly on the pressure cooking rack or in a aluminum foil packet.

Wanna know how easy it is?  Here you go...

Spread 1 teaspoon of your favorite mustard on each salmon filet. Dijon or spicy brown mustard is good. Whole grain mustard is even better.

Pour 1 cup water into the pressure cooker. Put trivet or steaming basket into the pressure cooker and place fish on top.

Set pressure cooker on HIGH, set timer or cook fish according to the timer/fish thickness chart:

3/4"    4 min.
1"       5 min.
1 1/4" 6 min.
1 1/2" 7 min.

The thickness of this fish was 1/2", so I set the timer for 3 minutes.

"Quick release" means to quickly cool down the pressure cooker or turn the weight located on the lid to quickly release the steam.

The result? Perfectly cooked, all the way through, piece of salmon. You can season your fish however you want with great results.  Enjoy!

Pressure Cooked Salmon
(4x6 recipe card download)   (full page printable recipe)


0 Roll Up Cafe Desserts!

I got another opportunity to visit the Roll Up Cafe located at 1605 South State in Orem.  They serve a variety of main dishes and desserts. This time, a group of bloggers were treated to a variety of desserts that they offer.

We tried three of their "shooter sized" milkshakes, Nutella, Peanut Butter and I can't remember the third one. These are not your typical thick style milk shakes, but they are full of flavor. My favorite is still the Nutella.

Here are three of their most popular crepes:

The Single:  Cinnamon, sweet cream, and caramel sauce
The Molten Lava: Chocolate crepe with spiced chocolate pudding
The Bachelorette: White chocolate mousse with raspberries

My faves were the Single and the Molten Lava.

These crepes are large....you can see by comparing them to the lunch plates we used that these crepes need to be shared. Perfect for sharing with a date!

On the left is the Tinder: Gooey caramel and thick chocolate sauce is drizzled over a warm brownie filled crepe. Yes, you heard right. There is a brownie hiding in that crepe! Paired with vanilla bean ice cream, you get the perfect combo of warm and cold sweetness in every bite.

On the right is the Hopeless Romantic, a blueberry filled crepe covered in raspberry sauce and honey and topped with vanilla bean ice cream. Watch it being made on this video:

Taste Life
Hey guys! This crepe is called "The Hopeless Romantic". It is worth a trip down to the Rollup. It is so good! If you like the vid, share it with your friends, and come in this weekend to give this a try! #crepeslarelife #flippingcrepes #tastelife #chef #provo #crepesarelove #slcfood #orem #slc #dontmissout #icecream
Posted by The Roll Up Cafe on Saturday, May 16, 2015

Again, my favorite was the Tinder. These huge, dessert sharing worthy crepes are only $5!

So take a date and a chance on the new & improved menu at the Roll Up Cafe. You won't be disappointed.

The Roll Up Cafe
M,W,Th 11am-11pm
T,F, 11am-midnight
Sat 9am-midnight
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