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Curried Chickpeas with Spinach
Summer Salmon Salad
| By : |
Fresh and full of superfoods, this salad will boost your immune system—but all you will know is that your taste buds are dancing in delight. For less of a kick in the dressing, substitute yellow mustard for Dijon. For a heartier kick, sub with horseradish mustard. The varieties of mustard are so plentiful that you can enjoy a different salad each time. This meal is also great with cod, shrimp, or even lobster!
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
2 servings
|
Ingredients
Dressing
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 2 tbsp olive oil
- 1 clove garlic peeled and minced
Salmon
- 2 salmon fillets
5 ounce - 1/2 tsp salt
- 1 cup Water
Salad
- 4 cups arugula
- 1 Roma Tomato diced
- 1/4 cup fresh blueberries
- 4 tbsp peeled and diced red onion
- 4 tbsp crumbled feta cheese
- 2 tbsp chopped pecans
- 2 tbsp salted sunflower seeds
Ingredients
Dressing
Salmon
Salad
|
Instructions
- In a small bowl, whisk together dressing ingredients. Refrigerate covered until ready to serve.
- Pat salmon fillets dry with a paper towel and place in steamer basket. Season fillets with salt.
- Add water to the Instant Pot®. Insert steam rack. Place steamer basket on steam rack. Lock lid.
- Press the Manual or Pressure Cook button and adjust cook time to 5 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
- While salmon is cooking, prepare two salads by dividing salad ingredients between two bowls. Toss with dressing. Place cooked salmon fillets on top of each salad and serve.
Michelle Fagone is a recipe developer, food blogger, and the author of several cookbooks including The “I Love My Instant Pot” Recipe Book, The “I Love My Instant Pot” Paleo Recipe Book, and The “I Love My Instant Pot” Gluten-Free Recipe Book. On her site, CavegirlCuisine.com, Michelle shares recipes and knowledge about the health benefits of cooking with local, fresh, unprocessed foods. Cavegirl Cuisine was named one of the Top 50 Paleo Blogs of 2012 by the Institute for the Psychology of Eating. Michelle lives in Louisville, Kentucky.
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You’ll learn how to make satisfying, whole-food dishes for every meal from breakfast to dinner, snacks to desserts. You’ll also find an easy-to-understand overview of the Instant Pot including what all those buttons on your Instant Pot do, how to release the pressure from the Instant Pot when your cooking time is up, how to keep your Instant Pot clean, and more. The “I Love My Instant Pot” Gluten-Free Recipe Book is perfect for Instant Pot fans who follow a gluten-free diet or anyone who wants fast, delicious meals the whole family will love.
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This salad is amazing!!! I found this recipe and planned on making the salmon. However, we grilled steak instead and this was perfect with steak! The dijon mustard in the dressing paired perfectly with it. I did 1/2 arugula and 1/2 spring mix.
Next time i might cut back on the honey and add more spring mix/arugula.