INSTANT POT PRESSURE COOKER SALMON AND RICE WITH LEMON CAPER CHIMICHURRI RECIPE

INGREDIENTS

LEMON CAPER CHIMICHURRI

  • 2 tablespoons olive oil
  • 1 teaspoon garlic minced
  • 2 anchovy fillets optional or 2 teaspoons anchove paste
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon butter
  • 1 cup loosely pack parsley
  • juice and zest of 1 lemon
  • 2 tablespoons capers

RICE

  • 1 tablespoon olive oil
  • 1 shallot finely minced
  • 1 cup long-grain rice I like basmati
  • 2 cups liquid 1 1/4 cups broth, 1/4 cup lemon juice, 1/2 cup white wine
  • 1 teaspoon sea salt
  • 1 tablespoon parsley chopped
  • zest of 1 lemon

SALMON

  • 4 salmon portions
  • sea salt
  • ground pepper
  • lemon slices meyer lemon is nice

INSTRUCTIONS

  1. Make the Lemon Caper Chimichurri. Combine olive oil, garlic, anchovy (if using), crushed red pepper, and butter in a small saute pan over medium-high heat.
  2. Saute until the mixture is fragrant and garlic is golden. Set aside.
  3. To the bowl of a small food processor, add the parsley, juice and zest of 1 lemon, and capers. Spoon the olive oil and garlic mixture over top. Pulse until finely chopped.
  4. Scoop into a small bowl until ready to serve.

SALMON AND RICE

  1. To the pressure cooker, add the olive oil and shallot. Saute until fragrant. Add rice. Cook 1-2 minutes. Add liquid, parsley, zest, salt and pepper.
  2. Salt and pepper salmon portions on both sides. Place on steamer basket, and top with lemon slices. Set in the pressure cooker over the rice and liquid.
  3. Lock pressure cooker. Set on rice setting, or about 4 minutes if using a stove top model.
  4. Remove from heat source if using a stove top model. Wait 5 minutes, then de-pressurize.

TO SERVE

  1. Lift steamer basket from pressure cooker. Fluff rice with a fork.
  2. Plate a scoop of the rice. Top with a salmon portion. Drizzle with the Lemon Caper Chimichurri.
  3. Enjoy!
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INSTANT POT PRESSURE COOKER SALMON AND RICE WITH LEMON CAPER CHIMICHURRI RECIPE