Quick Cooker Citrus-Herb Salmon & Green Beans

Prep 15 min

|

Cook 35 min

|

Ready in 50 min

The orange and thyme mixture pairs well with the salmon and side of green beans—making it a healthy, tasty meal for your family.

Ingredients

    Herb Butter
  • 1½ tbsp (22 mL) butter, softened
  • ½ tsp (2 mL) orange zest
  • 1 tsp (5 mL) each fresh thyme and parsley leaves, chopped
    Veggies & Salmon
  • 1 tsp (5 mL) canola oil
  • ¾ lb. (375 g) fresh green beans, trimmed and cut into 1" (2.5-cm) pieces
  • 1 small red bell pepper, chopped
  • ½ small shallot, thinly sliced
  • 1 tsp (5 mL) salt, divided
  • 4   salmon fillets (6 oz./175 g each)
  • ¼ tsp (1 mL) black pepper
  • ½ cup (125 mL) orange juice
  • 4   fresh thyme sprigs

Directions

  1. Combine all the ingredients for the herb butter in a small bowl and mix well. Set aside.

  2. For the veggies, set the Quick Cooker to SEAR and press START. Heat the oil for 3 minutes. Add the green beans, bell pepper, shallot, and ½ tsp (2 mL) of the salt. Cook uncovered for 6–8 minutes, stirring occasionally, or until the green beans are slightly brown.* Press CANCEL. Carefully remove the mixture from the inner pot and place it into the Ceramic Pot.* Cover with the stretch-fit lid.

  3. Season the salmon with the remaining salt and the black pepper. Add the juice, thyme sprigs, and salmon to the inner pot. Place the wire rack into the inner pot with all three feet touching the bottom.** Place the ceramic pot into the wire cradle and lower it onto the wire rack over the salmon. Lock the lid, select the FISH/SEAFOOD setting, and press START.

  4. When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.

  5. Carefully lift the ceramic pot out.† Add the remaining salt and ½ tbsp (7 mL) of the herbed butter to the green beans and toss to coat. Top the salmon with the remaining herbed butter to serve.

Yield:

  • 4  servings

Nutrients per serving:

U.S. nutrients per serving (1 salmon fillet and about ½ cup/125 mL veggies): Calories 320, Total Fat 13 g, Saturated Fat 4.5 g, Cholesterol 90 mg, Sodium 720 mg, Carbohydrate 12 g, Fiber 3 g, Sugars 7 g, Protein 37 g

Cook's Tips:

Safety Tips: * The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food. **Use oven mitts or tongs to lower the wire rack into the inner pot. †Use oven mitts or grips to remove the ceramic pot from the inner pot.

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