Ingredients
2
2 servings
- •2 (5 ounce) salmon fillets
- •salt and freshly ground black pepper to taste
- •½ cup water
- •1 tablespoon butter
- •1 tablespoon minced garlic
- •1 cup chicken broth, divided
- •1 ½ teaspoons cornstarch
- •¼ cup heavy cream
- •2 tablespoons lemon juice
- •1 teaspoon onion-herb seasoning (such as Savory Spice® Capitol Hill)
- •2 tablespoons capers (Optional)
Instructions
- Place salmon on a steamer rack; season with salt and pepper. Place rack inside a multi-functional electric pressure cooker (such as Instant Pot®). Fill liner with water. Close and lock the lid. Select Steam setting; cook for 15 minutes.
- Combine butter and garlic in a skillet over medium heat. Saute until garlic is golden and fragrant, 2 to 3 minutes. Pour in chicken broth; reserve 2 tablespoons. Mix cornstarch with the reserved broth and stir into the skillet. Add heavy cream, lemon juice, and onion-herb seasoning. Stir sauce to combine.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 20 minutes. Place each salmon fillet on a dinner plate. Spoon sauce on top and sprinkle with capers.
Nutritional Facts
Per 2 servings
- Calories: 383
- Carbohydrate: 6g
- Fat: 26g
- Fiber: 0g
- Protein: 32g
- Sugar: 1g
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