Summer has arrived and with that comes longer nights and just a bit more time to make dinner after work.  I’ve been playing around more and more with the Instant Pot to find recipes that are enhanced by using this tool.  Turns out the Instant Pot is quite versatile but I’m finding that some things I still prefer to make stovetop. Soup, for example, does work well in the IP but I’m a taster and adjuster along the way and it’s going to be hard for me to give that up just yet. Also, I find that the preheating time when the pot is full can be quite frustrating. I was pleased with the results of chili and a mushroom barley risotto but this salmon blew me away!

This dish was a perfect weeknight meal as I was able to throw in the potatoes, snip some herbs from my planters, make a quick herby spread and then cook the fish for 3 minutes. Seeing as there was not too much in the pot it only took about 10 minutes to preheat, my meal was ready to go after 15 minutes! Now that felt like an instant meal.

First, I laid the potatoes down into the pot and covered them with some water and butter. This is KEY – I forgot this once and my instant pot displayed the word ‘burn.’ Yikes.  You’ll notice that my potatoes are whole, but in the future I’d suggest cutting them in half first so that they soak up more of the flavor. For the herby spread I pulled out my food processor and started throwing in things I found around the kitchen from rosemary, thyme and garlic to lemon juice, a jalapeno, and honey.  The flavors came together well and was surprisingly balanced with no one flavor dominating the final dish.

Outside of the kitchen this past week was the 3 year anniversary of my mother’s passing. 3 years?! Wow – time has flown by. The grieving process truly is a journey and this blog has provided me with the space to reflect and a productive place to funnel my energy!  For the first anniversary we made Steak Pinwheels, then last year we made a cold lemony farro salad with green beans, tomatoes, and feta. On anniversaries such as these when re-reading old posts I’m able to see ways I have transformed both with my emotions, my ability to express them, as well as the progression of my skills in the kitchen!

This year, more so than others, I celebrated the anniversary with some joyful moments. I can’t help but smile when I look at this picture.  My mother spread light everywhere she went – she found the positive in every small moment and looked for ways to make situations better. Her motto was Celebrate Life and with each year I have a deeper appreciation for the depth of this sentiment.

Lastly, I know this is why you are really here. Growing up without animals I never thought I’d be a pet lover, but I’m starting to get it. Here is our Toby who turned 6 months this week. He is filled with energy and an adorably independent yet loving personality.  

I’m linking this post to the lovely Fiesta Friday party. Happy summer everyone!

Jalapeno Herbed Salmon over Smashed Potatoes - Instant Pot

• Servings: 2
• Time: 5 prep + 15 cook = 20 mins
• Print

The perfect way to use garden herbs for a quick and flavorful weeknight meal!

Ingredients

• 1 pound of salmon (skin on)
• 24 oz of mini medley potatoes
• 1 jalapeno
• 1 lemon
• 1/4 – 1/3 cup olive oil
• 2 teaspoons of fresh rosemary
• 2 teaspoons of fresh thyme
• 1 teaspoon of honey
• 3 garlic cloves
• 2 tablespoons butter
• Salt and Pepper

Steps & Notes

1. Cut the potatoes in half then place them at the bottom of the instant pot and put the rack on top.
2. Cover with 1 cup of water, 1/2 teaspoon of salt, black pepper, and the butter
3. In a food processor combine the rosemary, thyme, garlic, salt and pepper. Add the olive oil until it the herbs fully combine.
4. Next, add the juice from 1/4 a lemon. Then add the jalapeno. Start by adding 1/2 the jalapeno and taste the sauce. Add the other half if you like some spice
   • Note, the addition of the honey soothes the heat in the final sauce
5. Add some honey and then adjust the flavors if necessary.
6. Wash the fish and poke gently with a fork about every inch down the filet
7. Squirt the fish lightly with the other lemon half then season the fish with salt and pepper.
8. Rub all 3 sides the fish with the herb spread and place onto the instant pot rack with the skin side down
9. Pressure Cook for 3 minutes on high
10. Release the heat and carefully remove the fish.
11. Finally, smash the potatoes in the pot wish a masher to soak up some of the butter, add a bit more salt if necessary