Pressure Cooker White Fish and Vegetable Salad

By JimMac

Ingredients

• Omit the nutmeg and turn this steamed meal into a hot fish and vegetable
• salad by serving it over salad greens.
• 1 cup broccoli florets, cut into small pieces
• 1 large potato, peeled and diced
• 1 large carrot, peeled and grated
• 1 small zucchini, grated
• 4 oz fresh mushrooms, sliced
• 1/4 tsp dried thyme
• 1/4 tsp freshly grated lemon zest
• 1/2 lb cod, halibut, sole or other whitefish
• 1/2 cup white wine or chicken broth
• 1/2 cup fresh lemon juice
• 1 tsp dried parsley
• salt and freshly ground black pepper to taste
• freshly grated nutmeg

Details

Servings 2

Preparation

Step 1

Place the steamer basket in the pressure cooker. Add the broccoli,
potato, carrot, zucchini and mushroom slices in layers to the basket.
Sprinkle the dried thyme and lemon zest over the vegetables.

Place the fish fillets over the vegetables. Pour the broth or wine and
lemon juice over the fish and vegetables.

Lock the lid into place and bring pressure cooker to LOW pressure and
maintain pressure for 5 minutes. Quick release the pressure. Divide the
fish and vegetables between 2 serving plates. Sprinkle freshly grated
nutmeg to taste over each serving.


VARIATION:

Whitefish Fillets with Vegetables and Salad Dressing:

Whisk 1 tsp Dijon mustard into 1/4 cup strained pan juices and 1 Tbsp
fresh squeezed lemon juice or white wine vinegar. Slowly whick in 1 to 2
Tbsp extra virgin olive oil. Taste for seasoning, adding more oil if
dressing is too tart or more lemon juice or vinegar is it isn't tart
enough. Add salt and freshly ground black pepper to taste.