Multi Cooker

Sauteed Salmon Fillets with Spinach

Main Dish

We’ve loaded these flaky and tender sauteed salmon fillets with a sauce that’s smoky, herbaceous and a little sweet. Garlicky spinach makes this an unassuming powerhouse in the realm of one-pot-meals!

Servings 3
Preparation
Cooking

Ingredients

2 4-6 ounce salmon fillets
3 cups baby spinach
2 garlic cloves, minced
1 ½ tbsp freshly squeezed lemon juice
½ tsp honey
1 ½ tbsp olive oil
1 tbsp fresh dill, finely chopped
½ tsp smoked paprika
Salt and pepper, to taste

Directions

Set the multi cooker to the sauté function.
Set the timer to 18 minutes and the heat to high. Press start.
While the multi-cooker is preheating, make the sauce by combining the lemon juice, dill, paprika, honey, and ½ tablespoon olive oil. Set aside.
When the multi cooker beeps, add the remaining 1 tablespoon olive oil to the cooking pot and the salmon fillets.
Cook the fillets on each side for about 4 minutes, until they are cooked through. Transfer the salmon fillets to a plate and set aside.
Add the spinach and garlic to the pot and for 1 minute, until the spinach has wilted.
Add the sauce and stir. Return the salmon to the pot and leave for 1 minute, to warm up the fillets.
Divide the salmon and spinach between two plates and serve.

LOOKS AND TASTES EXTRAVAGANT, BUT READY IN A FLASH

Salmon and garlic spinach is one of those classic combinations we associate more with fine dining than an easy, one-pot weeknight dinner at home (quite possibly in sweatpants in front of the TV). And that’s because getting the little things right makes all the difference – like making sure the fish is flavorful and flaky – and the sauce is assertive and heady. We’re using smoked paprika and dill for a one-two punch of smoky and tangy. And honey, olive oil and lemon juice deliver a sweet brightness that compliments salmon’s natural rich butteriness.

HOW TO KEEP THE SALMON TENDER AND MOIST

The key to perfect, flaky salmon is not overcooking it until it’s bone dry – or leaving it underdone. It’s finding the middle ground. For a typical 5-ounce salmon fillet, we recommend cooking it for around 4 minutes on each side inside the Tiger Multi Cooker with the lid open – and the heat set to high. That seems to be the sweet spot for perfectly-done salmon with restaurant quality tender flakiness. Optional bonus tip: Cooking salmon with the skin on also increases moisture. You can eat the skin as well – or remove it prior to serving.

A TIP FOR PERFECTLY WILTED SPINACH

Cook the spinach after removing the salmon fillets. This is for two reasons. First, the spinach will pick up tons of flavor from the salmon fillets you just removed. Second, cooking each element separately keeps both the salmon and the spinach from overcooking. You’ll return the salmon to the multicooker after the spinach has wilted (just before serving) to warm it back up just prior to serving both together.