Dr. Karen Lee blogs at DrKarenSLee.com.

Balsamic-Glazed Salmon over Spinach

Cook the spinach until it’s just wilted to maintain its fresh flavor and bright green color. You’ll need to do it in two batches.

PREP TIME: 10 minutes

FUNCTION: Pressure/Manual (High); Sauté (Normal)

CLOSED POT TIME: 10 minutes

TOTAL TIME: 20 minutes + 10 minutes sauté

RELEASE: Quick

SERVES: 4

  • 1 to 1½ pounds wild-caught Pacific salmon
  • ¼ cup balsamic vinegar
  • 1½ teaspoons herbes de Provence
  • 1½ teaspoons sea salt
  • ½ teaspoon black pepper
  • 1 cup water
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 2 pounds baby spinach (four 8-ounce bags)

PREP

Preheat the broiler on your oven. Move rack to 6 inches below broiler.

Cut the salmon in two pieces to fit in the Instant Pot® if necessary. Drizzle 1 tablespoon of the vinegar, the herbes de Provence, 1 teaspoon of the salt, and the pepper over the flesh side of the salmon.

Pour the water in the pot. Place the trivet in the bottom of the pot. Place fish, flesh side up, on the trivet. 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. Press cancel. Gently lift out the trivet with the fish. Place fish on rimmed baking sheet.

Place 1 tablespoon of the butter on top of the fish (divide between pieces). Broil the fish for 1 minute or until herbs are lightly browned.

Meanwhile, pour liquid from pot. Select sauté and adjust to normal. Add 1 tablespoon of the remaining butter to the pot. When melted, add half of the garlic, half of the spinach, and ¼ teaspoon of the salt. Cook, stirring, until the spinach is just wilted. Use tongs or a slotted spoon to remove spinach from pot and arrange on a platter. Repeat with remaining butter, garlic, spinach, and salt. Use tongs or a slotted spoon to remove spinach from pot and add to platter.

Add the remaining 3 tablespoons vinegar to the pot and reduce until a glaze that coats the back of a spoon is formed for about 2 minutes.

SERVE

Arrange salmon on spinach. Drizzle the glaze on the salmon and serve immediately.