Pressure Cooker Salmon and Rice with Lemon Caper Chimichurri
Try this Pressure Cooker Salmon and Rice With Lemon Caper Chimichurri recipe.
Try this Pressure Cooker Salmon and Rice With Lemon Caper Chimichurri recipe.
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 teaspoon crushed red pepper
- 1 teaspoon sea salt
- 2 tablespoons capers
- sea salt
- ground pepper
- 1 tablespoon parsley chopped
- zest of 1 lemon
- 1 teaspoon garlic minced
- juice and zest of 1 lemon
- 2 anchovy fillets (optional) or 2 teaspoons anchovy
- 1 cup loosely pack parsley
- 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)
- 4 salmon portions
- lemon slices (meyer lemon are nice)
- Carbohydrate 1.90046851571609 g
- Cholesterol 7.62578125327025 mg
- Fat 5.49803015858508 g
- Fiber 0.461847665354013 g
- Protein 0.300142421931448 g
- Saturated Fat 2.19034028218551 g
- Serving Size 1 1 serving (26g)
- Sodium 728.81541881344 mg
- Sugar 1.43862085036207 g
- Trans Fat 0.291877781370555 g
- Calories 55 calories
Step-by-step
- Make the sauce: Combine olive oil, garlic, anchovy (if using), crushed red pepper, and butter in a small saute pan over medium-high heat. Saute until fragrant and garlic is golden. Set aside.
- 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. Scoop into a small bowl until ready to serve.
- Salmon and Rice: 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.
- 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.
- Lock pressure cooker. Set on rice setting, or about 4 minutes if using a stove top model.
- Remove from heat source if using a stove top model. Wait 5 minutes, then de-pressurize.
- To Serve: Lift steamer basket from pressure cooker. Fluff rice with a fork. Plate a scoop of the rice. Top with a salmon portion. Drizzle with the lemon and caper chimichurri. Enjoy!
A Weeknight Dinner Winner: Pressure Cooker Salmon and Rice
As a busy working mom, finding time to cook healthy and delicious meals can feel like an impossible task. Between juggling work deadlines, school pick-ups, and after-school activities, the last thing I want to do is spend hours in the kitchen. That's why I've become a huge fan of my pressure cooker – it's a lifesaver! This recipe for Pressure Cooker Salmon and Rice with Lemon Caper Chimichurri is a perfect example of how quickly and easily I can whip up a restaurant-quality meal even on the busiest of evenings.
The best part? This dish is packed with flavor! The bright, zesty lemon caper chimichurri sauce perfectly complements the flaky salmon and fluffy rice. It's a complete meal in one pot, minimizing cleanup and maximizing deliciousness. And the best part is, it's a complete protein and carbohydrate meal to keep you full and energized until the next meal.
I often adapt this recipe based on what I have on hand. Sometimes I swap the basmati rice for quinoa for a boost of extra nutrients. Other times, I'll add some chopped vegetables like asparagus or broccoli to the pressure cooker alongside the rice and salmon for an even more nutritious meal. The beauty of this dish is its versatility.
The pressure cooker truly simplifies the entire process. It cooks the rice and salmon simultaneously, ensuring everything is perfectly cooked and ready to serve in under 20 minutes. No more worrying about overcooked rice or dry salmon – the pressure cooker does all the work for you!
I love serving this dish to my family, and they always ask for seconds. It's a crowd-pleaser that's both elegant and effortless. It's the kind of recipe that makes weeknights feel a little less hectic and a lot more delicious. The vibrant green sauce adds a pop of color to the plate, making it visually appealing as well.
For those wondering about the nutritional value, I'm not a nutritionist, but this meal offers a balanced source of protein from the salmon, complex carbohydrates from the rice, and healthy fats from the olive oil. The lemon and herbs add a dose of vitamins and antioxidants.
This recipe is more than just a meal; it's a testament to efficient cooking without sacrificing taste or nutrition. It’s a lifesaver for busy weeknights and a recipe I'll continue to make again and again. So, grab your pressure cooker, gather the ingredients, and get ready to enjoy a truly delicious and easy weeknight dinner.
Beyond this recipe, I often explore other fast and easy meals for my family. I find inspiration online and from cookbooks, constantly trying new recipes and finding new ways to make healthy eating convenient. I always look for recipes that are minimal in time, but high in satisfaction and flavor.
I encourage you all to try this recipe and let me know how it turns out. You may find it as much of a time-saver and flavor-booster as I do. Happy cooking!
