{"id":6798,"date":"2016-09-25T06:00:18","date_gmt":"2016-09-25T12:00:18","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=6798"},"modified":"2019-01-01T18:27:51","modified_gmt":"2019-01-02T01:27:51","slug":"pressure-cooker-salmon-and-rice-with-lemon-caper-chimichurri","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-salmon-and-rice-with-lemon-caper-chimichurri\/","title":{"rendered":"Pressure Cooker Salmon and Rice With Lemon Caper Chimichurri"},"content":{"rendered":"

Salmon cooked in an Instant Pot sits atop a fragrant lemon herb rice, and is topped with lemon caper chimichurri. This Pressure Cooker Salmon and Rice With Lemon Caper Chimichurri recipe is elegant enough for a special dinner!<\/em><\/p>\n

\"Pressure<\/p>\n

Hola from steamy McAllen, Texas! It’s Tamara from Beyond Mere Sustenance<\/a> here with another healthful, fresh, and tasty seafood dish made lightening fast in your pressure cooker. Cooking fish in a pressure cooker has become a “go to” cooking method for me. It’s a very forgiving cooking method; the moist heat does not dry out the fish.\u00a0<\/p>\n

Making\u00a0Salmon and Rice With Lemon Caper Chimichurri in an Instant Pot<\/h2>\n

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious salmon recipe<\/p>\n

The rice is super flavorful when saut\u00e9ed with olive oil and shallot, then cooked in broth\/lemon juice\/wine rather than water. Thick salmon portions (1 to 1 1\/2 inches) work best with the cooking time required by the rice. Thinner fillets might be overcooked. I use an Oxo Good Grips Stainless Steel Steamer With Extendable Handle<\/a> to hold the fish above the rice. The extendable handle and adjustable sides of this steamer are perfect for use in a pressure cooker.<\/p>\n

After seasoning the salmon portions, top them with lemon slices, and you’re ready to lock your pressure cooker and cook it. This really is a lovely combination, and I hope you’ll get your “sea legs” on, and give it a try!<\/p>\n

\"A<\/p>\n

Make the sauce while the salmon and rice cook. The Lemon & Caper Chimichurri is the “love child” of bagna cauda and chimichurri. Bagna cauda means “hot bath.” It’s an Italian dip for bread that our family discovered years ago. The garlic and anchovy bathe in the olive oil until very soft and fragrant. I add in a bit of crushed red pepper, and simmer over medium heat until the anchovy is dissolved, and the garlic is golden (not browned).<\/p>\n

Meanwhile, the Italian flat leaf parsley, capers, lemon juice and zest go into a food processor bowl, and the bagna cauda is then added. The mixture is pulsed until very finely chopped but not pur\u00e9ed. Of course if you’re not into anchovies, simply omit them. You will still have a very flavorful sauce.<\/p>\n

\"Pressure<\/p>\n

A tablespoon of this chimichurri elevates this dish from simple to elegant. Any leftovers freeze beautifully, and can be used atop fish, chicken, or pork. You may decide to stick with the lemon herb rice and salmon, and that is perfectly fine!<\/p>\n

If you’re interested in cooking fish in the pressure cooker<\/a>, you might like to take a look at my Tropical Pressure Cooker Fish in Banana Leaves (or Parchment)<\/a>. Pressure cooking isn’t just for tenderizing tough cuts of meat anymore!<\/p>\n

How to Pressure Cook Salmon:<\/h3>\n