Ingredients
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)1/3 cup mayonnaise1-1/2 teaspoons Dijon mustard1 teaspoon lemon juice1/8 teaspoon garlic salt2 salmon fillets (6 ounces each)1/2 teaspoon lemon-pepper seasoning4 slices lemon
Preparation
In a small bowl, combine spinach, mayonnaise, mustard, lemon juice and garlic salt; cover and refrigerate until serving.
Place trivet insert and 1 cup water in a 3- or 6-qt. electric pressure cooker. Place salmon on trivet; sprinkle with lemon pepper and top with lemon slices. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in fish should read at least 145°.
Discard lemon slices. Serve salmon with spinach sauce.
