Before this realization even has time to sink in your kids walk into the room. Inevitably you hear “Mom, what’s for dinner?”
What happens next?
- You order take out
- You start sweating and frantically think about what you can make , besides “Pasta again” or
- Reply in a calm voice: “Salmon with quinoa”
I hope you chose the third answer. Even if you don’t know how this is possible it was the right choice and you know it. Besides you can only serve pasta this much before the rest of the family starts complaining.
Salmon is a staple in our house. I always try to have at least one big piece in the freezer in case an emergency strikes. Good thing my family loves to eat it any chance they get.
And even better that I can cook it from frozen in my pressure cooker.
Yes. You read this right.
We are all accustomed to thawing our food before cooking it. But I am here to tell you that if you have a pressure cooker, you can indeed cook some foods from their rock-solid-frozen state.
Salmon is one of them.
All you have to do is use the wire rack that came with your pot. If you are using a stove top pressure cooker you will probably have a tripod and a perforated basket that sits on top of it. The IP® comes with a folding rack.
Then add the minimum recommended amount of water by the manufacturer and pressure cook for 7 minutes on HIGH Pressure. I usually let it release naturally for at least 5 minutes but you can certainly use the manual release.
I am using lemon and garlic as flavorings but feel free to make it your own by adding your preferred herbs and/or spices.
IP Salmon from Frozen
- 600 gr Salmon Frozen
- 1 Lemon slised
- 1 pinch Red Peppercorns
- 2 Tbns Olive Oil
- 2 Bay Leafs
- 1 clove Garlic
- Add the minimum amount of water that your pressure cooker needs to operate. You can find it in the manual. Add flavorings.
- Place salmon on the wire rack and add it to the pot.
- Lock the lid and pressure cook on MANUAL on HIGH for 7 min. Use the quick release method to open the lid. Serve and enjoy!