Hearty, moist and delicious steamed fish.
Preparation time: 20 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients:
4 salmon fillets, fresh or frozen
4 teaspoons olive oil
2 potatoes, sliced very thinly
1 red bell pepper, seeded, sliced thinly
1 onion, diced
4 sprigs of parsley
1 lemon sliced thinly
1 tablespoon lemon juice
Salt, to taste
Freshly ground black pepper, to taste
4 (12 by 16-inch) parchment paper
Directions:
1. Spread out 4 pieces of parchment on a flat surface.
2. In a large bowl, combine 2 teaspoons olive oil, potatoes, bell pepper, onion, parsley, lemon slices, lemon juice and salt and pepper to taste. Toss well.
3. Divide the mixture evenly on the centers of the parchment papers. Season the fish fillet with salt and pepper then place on top of the ingredients. Drizzle salmon with remaining olive oil.
4. Fold each packet and wrap firmly with aluminum foil.
5. Add 2 cups of water to the pressure cooker then insert the steamer basket.
6. Carefully lay 2 packets on the steamer basket. (If your cooker is very large, cook the 4 packets at once).
7. Close the lid and lock. Cook for 12-15 minutes at LOW pressure. At the end of the cooking time, quick release the pressure.
8. Open the lid carefully, bring out the two packets and set aside. Cook the remaining packets the same way.
9. Remove the tinfoil and serve.