Time: 30 min.
Complexity: easily
Servings: 4

One of the advantages of a multicooker is the ability to cook several dishes at once. Use it to prepare delicious fried potatoes with garlic, spinach, and arugula, as well as salmon fillet. For this, you'll need the special attachment that comes with your multicooker. It allows you to cook fish without mixing it with the potatoes. To make steamed fish even more delicious, rub it with lemon zest and spices beforehand. Once everything is ready, all that's left to do is fry the boiled potatoes with garlic and herbs. A delicious and healthy dish is ready.

Ingredients:

• 0.6 kg medium-sized potatoes, cut in half or into quarters
• 4 tbsp (60 g) butter
• 4 pcs. 150-180 g each. salmon fillet with skin, center cut (2-2.5 cm thick)
• 1/4 tsp paprika
• 0.5 tsp. grated lemon zest + lemon slices for serving
• 4 cloves garlic, crushed
• 4 cups spinach and arugula mixture (about 100 g)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, butter, salmon, paprika, lemon zest, lemon, garlic, spinach, arugula

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Preparation:

Step 1
• Place the potatoes in the bottom of the multicooker. Add 1 cup of water, 2 tablespoons (30 g) of butter, 0.5 teaspoon of salt, and a pinch of ground black pepper. Place the steaming rack on top of the potatoes.
Step 2
• Rub the top and sides of the salmon fillet with paprika and lemon zest and season generously with salt and pepper. Place the fish skin-side down on the rack. Close the lid, ensuring the steam release valve is closed, and set the pressure cooker to high pressure for 3 minutes. When the cycle is complete, carefully open the valve to release the pressure.
Step 3
• Remove the fish and rack and set the slow cooker to medium-high heat for sautéing. When the potatoes begin to sizzle, add the garlic and cook, stirring, until softened, 1-2 minutes; stir in the remaining 2 tablespoons (30 g) butter and season with salt and pepper. Mash the potatoes with a fork or wooden spoon until they are flakes.
Step 4
• Turn off the slow cooker. Add the spinach and arugula mixture to the potatoes and stir until the greens are wilted, 1-2 minutes. Season with salt and pepper. Divide the fish and potatoes among plates. Serve with lemon wedges.

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