Multicooker Lemon Ginger Salmon

Multicooker Lemon Ginger Salmon - Food & Nutrition Magazine - Stone Soup
Photo by Julie Harrington

A lot of multicooker recipes feature tough cuts of meat. But what if you have an already delicate protein like salmon? You can still utilize the multicooker for more delicate proteins like salmon, but it’ll be done a little differently.Multicooker Lemon Ginger Salmon -

Instead of searing and submerging in liquid, use a steaming rack. Add a little liquid on the bottom, which will steam the salmon and infuse flavors into the final product. For this recipe, I used vegetable broth and a few sprigs of parsley. Utilize different herbs to infuse flavors.

By simply laying the lemon and ginger on top of the salmon fillet, the flavors penetrate into the salmon fillet creating fresh and vibrant flavors. While the cooking time is only three minutes, allow an extra five to 10 minutes for the cooker to come to full pressure, then begin the three minute cook time.

Why salmon?

Research suggests eating seafood two to three times a week reduces the risk of death from all causes. Seafood provides unique health benefits as a lean protein and is the best source for omega-3 fatty acids, which are healthy fats essential to human health and development.

Use this simple and flavorful Multicooker Lemon Ginger Salmon to help you meet the mark for enjoying seafood two to three times each week!

#TeamGoodFat

Embrace the unsaturated fats found in foods such as walnuts, seeds, plant oils, avocados and fatty fish such as salmon, tuna, trout, sardines, mackerel and herring. Fats play an essential role in human health from head (brain) to toe (joints).

Multicooker Lemon Ginger Salmon

Ingredients:Multicooker Lemon Ginger Salmon -

  • ½ cup vegetable broth
  • 1 small bunch of fresh parsley
  • 1 pound salmon fillet (about 1-inch thick)
  • salt and pepper, to taste
  • 1 small knob (about 2 tablespoons) fresh ginger, sliced
  • 1 lemon, sliced

Instructions:

Pour broth and parsley in the multicooker and then put in the steamer rack (coated with cooking spray) at the bottom, making sure the handles are extended up.

Place salmon, skin side down, on the steamer rack. Sprinkle with salt and pepper. Layer on pieces of ginger and lemon.

Close the pot and make sure vent is turned to “Sealing”. Plug it in, press “Steam” and press the + or – buttons to set it to 3 minutes. When it’s done, quick release the pressure, being careful to stay out of the way of the steam that will shoot up. Press the “Warm/Cancel” button. Remove lid, and using hot pads, carefully remove rack with salmon and set on a plate.

Serve alongside a whole grain and vegetable.

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Julie Harrington
Julie Harrington, RD is the registered dietitian and culinary nutrition chef behind her website JulieHarringtonRD.com based in New Jersey.

Cooking has always given Julie joy because of its powerful ability to connect people together. She was always intrigued by the way food can impact your health and decided to follow her passion to dive deeper in learning through culinary school and becoming a registered dietitian.

Julie’s passion is to educate others about nutrition through food and giving them the tools they need to build confidence in the kitchen. It’s her mission to help everyone appreciate all the delicious ways foods can be prepared so everyone can fall in love with it again and again.

Most recently, her recipes have been featured in NBC News, Huffington Post, and US News & World Report.