Salmon Piccata Is An Excellent Instant Pot Meal.
Looking for excellent Instant Pot meal recipes? We’ve got you covered with this Salmon Piccata. I’m in tons of online groups and everyone is looking for easy Instant Pot Meals that really turn out good. They hate wasting their time on making a meal only to have disappointing results. This instant pot dinner is sure to please a hungry crowd and is ready in only a few minutes.
Instant Pot Salmon Piccata
This Traditional Piccata refers to the way chicken or veal is dredged in flour, fried and then served with a lemon butter sauce. However the sauce has become more of a signature of the dish than the breaded meat. In this version we use salmon instead of the traditional chicken or veal. We also skip the breading and frying which makes this dish completely gluten free, light, healthy and super quick to cook. This is an instant pot meal you will be glad to make over and over again.
The other trick we use to make things go faster is the Pot-in-Pot method of cooking. This is where we use a second pot inside the instant pot and this allows us to cook two things at once. In this case, we are cooking mashed potatoes in the main insert and cooking our salmon and sauce in the second inner pot. You can purchase special pots specially made for pot-in-pot cooking or you can use a cake pan that fits inside your instant pot and cover it with foil.
To make this work the salmon must be frozen when you put it into the Instant Pot. The mashed potatoes take far longer to cook than salmon so by keeping the salmon frozen it equalizes the cooking time.
I’ve had many people who’ve attended my online Instant Pot Classe say that learning this technique has changed their dinner routine. Now they regularly make salmon and potatoes, where as before they felt it was a chore. I hope you enjoy this recipe too.
Instant Pot Salmon Picaata
Ingredients
- Ingredients:
- 2-3 Frozen Salmon Fillets
- 3 Tbsp Butter
- Juice from 1 lemon
- 4 Tbsp of white wine
- 1 Tbsp of broth
- 1/4 tsp salt
- 2 Tbsp capers
- Ingredients:
- 3 lbs golden potatoes (sub cauliflower for a low-carb option)
- 2-3 Cups of broth (1 cup if using cauliflower)
- 1/2 tsp salt
- 4 Tbsp butter
- 1/4 Cup milk or cream (or as needed)
Instructions
- Step 1: Wash and cut the potatoes. I like to use golden potatoes and leave the skin on. Place cut potatoes directly into the main insert of the instant pot. Add 2-3 cups of stock depending on the amount of potatoes you used. Add 2 tsp of salt.
- Step 2: Prepare the Piccata Sauce. In the secondary insert, or cake pan, add the sauce ingredients. Because nothing evaporates in the Instant Pot we are using way less liquid than would traditionally be used in this recipe.
- Step 3: Layer 2-3 pieces of frozen salmon on top of the sauce. Sprinkle the salmon with salt. Cover the insert with foil or a lid and place it into the main insert, setting it right on top of the potatoes. Use the trivet that came with your instant pot as this makes it easier to to get the smaller insert out without burning your hands. Cook under pressure for 8 mins. Immediately release the pressure when done.
- Step 4: Remove the secondary insert from the pot. The salmon may have spots that are not cooked through in the areas where it was stacked. This is normal. We are going to brown the fish under the broiler and we don’t want it over done so having it slightly underdone when we remove it from the Instant Pot is perfect.
- Take the salmon and place it in a baking dish. Blot the salmon with a paper towel to make sure the surface is dry. Then use a pastry brush and brush the sauce over the salmon. This will help it brown. Place the baking dish with the salmon under the broiler. Watch it closely because you do not want it to become overdone.
- Step 5: Now we will mash the potatoes. The potatoes in the Instant Pot should be perfectly cooked and sitting in broth. You can mash them right in the pot using a stick blender or you can use a stand mixer to whip them. Before mashing the potatoes add 4 Tbsp of butter to the potatoes and begin mashing with the broth they were cooked in. Once the butter is incorporated add the milk or cream to the potatoes. When mixed, taste and season with more salt if needed.
- Note: Be careful not to over work the potatoes. They have a tendency to become glue-like if mixed too much.
