With hot Thai food, this salad provides a cooling side dish. Given that my main goal in eating it is to be refreshed, I like it without hot peppers or peanuts. If you have access to a food processor, it will be especially quick to prepare the cucumbers and onions.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- ¼ cup mayonnaise
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1 pinch salt
- 1 cup cold water
- ¼ cup lemon juice
- nonstick cooking spray
- 4 (4 ounce) frozen salmon fillets
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 4 brioche buns, halved
- 1 cup loosely packed arugula, or more to taste
Instructions
- For aioli, stir together mayonnaise, lemon zest, 2 teaspoons lemon juice, and a pinch of salt in a small bowl.
- Add water and remaining 1/4 cup lemon juice to a multi-functional pressure cooker (such as Instant Pot). Put a steamer rack inside and spray with cooking spray. Arrange salmon fillets, skin sides down, on the prepared rack (fillets may overlap slightly).
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Salmon should flake easily with a fork.
- Sprinkle salmon with remaining salt and pepper. Spread cut sides of buns with aioli. Serve salmon in buns with arugula.
- No fresh lemons on hand? Substitute red wine vinegar, Dijon mustard, or horseradish to add zip to mayonnaise. Use 1/4 cup water to replace the lemon juice in the pressure cooker.
- Fresh salmon fillets will work instead of frozen. Forget to thaw the salmon? There’s no need to when using a pressure cooker.