HOW TO COOK TURKEY FILLETS RECIPES
SIMPLE STEAMED SALMON FILLETS – INSTANT POT RECIPES
Over the last year, we’ve seen a lot of worry on social media about how to cook frozen salmon fillets in an Instant Pot. And no wonder! The fillets can be overcooked in a flash. We find the best technique is to steam them on a rack because they don’t sit in the liquid (which can break them apart, especially during the furious boil inside the pot when the pressure is released). Our timing here is for medium-rare to medium salmon fillets. If you like them cooked more thoroughly, add 1 minute to the timing for either the MAX or the HIGH setting. But note: The size of these salmon fillets (6 ounces each) is very important for the timing given; see the Beyond if you have larger fillets.
Provided by From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Prep Time 2 minutes
Cook Time 13 minutes
Yield 2 servings
Number Of Ingredients 5
Steps:
- Pour the water or wine into an Instant Pot. Set the pot’s rack (with the handles up) or a large, open vegetable steamer inside the pot. Set the fillets skin-side down on the rack or in the steamer, arranging them so they overlap as little as possible (do not stack them). Set two barely overlapping lemon slices on each fillet. Sprinkle the fish and lemon slices evenly with the pepper and salt. Lock the lid onto the cooker.
- Option 1 Max Pressure Cooker Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
- Option 2 All Pressure Cookers Press Meat/Stew or Pressure cook (Manual) on High pressure for 6 minutes with the Keep Warm setting off. The valve must be closed.
- Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use a metal spatula to transfer the fillets one by one to serving plates
PECAN-CRUSTED FISH FILLETS RECIPE - BETTYCROCKER.COM
Turn the catch of the day into delicious dinner in only 25 minutes. Hot pecan-crusted fish fillets are cooked easily on stove top and are served with lemon wedges.
Provided by Betty Crocker Kitchens
Total Time 25 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.
- Cut fish into 4 serving pieces. Sprinkle both sides of fish with salt and pepper. Coat fish with egg mixture, then coat well with pecan mixture, pressing slightly into fish.
- Heat oil in 12-inch nonstick skillet over medium heat. Add fish. Reduce heat to medium-low. Cook 6 to 10 minutes, turning once carefully with 2 pancake turners, until fish flakes easily with fork and is brown. Serve with lemon wedges.
Nutrition Facts : Calories 350 , CarbohydrateContent 10 g, CholesterolContent 105 mg, FatContent 3 , FiberContent 2 g, ProteinContent 21 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 450 mg
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PECAN-CRUSTED FISH FILLETS RECIPE - BETTYCROCKER.COM
Turn the catch of the day into delicious dinner in only 25 minutes. Hot pecan-crusted fish fillets are cooked easily on stove top and are served with lemon wedges.
From bettycrocker.com
Reviews 5
Total Time 25 minutes
Calories 350 per serving
From bettycrocker.com
Reviews 5
Total Time 25 minutes
Calories 350 per serving
- Heat oil in 12-inch nonstick skillet over medium heat. Add fish. Reduce heat to medium-low. Cook 6 to 10 minutes, turning once carefully with 2 pancake turners, until fish flakes easily with fork and is brown. Serve with lemon wedges.
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