Summer Salmon Salad
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!
Servings Prep Time
2servings 5minutes
Cook Time
Servings Prep Time
2servings 5minutes
Cook Time
  • 1/4cup honey
  • 1/4cup Dijon mustard
  • 1/4cup apple cider vinegar
  • 2tbsp olive oil
  • 1clove garlicpeeled and minced
  • 2 salmon fillets5 ounce
  • 1/2tsp salt
  • 1cup Water
  • 4cups arugula
  • 1 Roma Tomatodiced
  • 1/4cup fresh blueberries
  • 4tbsp peeled and diced red onion
  • 4tbsp crumbled feta cheese
  • 2tbsp chopped pecans
  • 2tbsp salted sunflower seeds
  1. In a small bowl, whisk together dressing ingredients. Refrigerate covered until ready to serve.
  2. Pat salmon fillets dry with a paper towel and place in steamer basket. Season fillets with salt.
  3. Add water to the Instant Pot®. Insert steam rack. Place steamer basket on steam rack. Lock lid.
  4. 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.
  5. 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.