Lemony Steamed Salmon with Dill-Caper Mayonnaise

Serve this Scandinavian-style salmon warm or chill it in the refrigerator for a few hours and serve it cold.

PREP TIME: 20 minutes

FUNCTION: Pressure/Manual (High)

CLOSED POT TIME: 10 minutes

TOTAL TIME: 30 minutes

RELEASE: Quick

SERVES: 4

• Dill-Caper Mayonnaise
• ½ cup olive-oil mayonnaise
• ½ cup plain Greek yogurt
• 2 tablespoons minced red onion
• 2 tablespoons capers, rinsed and drained
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon finely chopped fresh dill
• Salmon
• Juice of 2 large lemons (½ cup)
• 1 cup dry white wine
• 2 cloves garlic, smashed
• 3 stems of parsley
• 4 4-ounce fresh salmon fillets, about ¾ inch thick
• 2 teaspoons finely shredded lemon zest

PREP

For Dill-Caper Mayonnaise, combine mayonnaise, yogurt, red onion, capers, 1 tablespoon lemon juice, and the dill in a small bowl. Mix well. Cover. Sauce may be made 1 day ahead and refrigerated.

For the fish, combine lemon juice (and juiced lemon shells), wine, garlic, and parsley in the Instant Pot®. Place trivet in pot. Fold thin sides of salmon fillets under thick sides; arrange folded fillets on trivet. Sprinkle fillets with lemon zest. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 2 minutes. When cooking is complete, use a quick release to depressurize.

SERVE

Serve salmon with Dill-Caper Mayonnaise.