Ingredients

The following ingredients have 4 Servings
  • 1½ tbsp (22 mL) butter, softened
  • ½ tsp (2 mL) orange zest
  • 1 tsp (5 mL) each fresh thyme and parsley leaves, chopped
  • 1 tsp (5 mL) canola oil
  • ¾ lb. (375 g) fresh green beans, trimmed and cut into 1" (2.5-cm) pieces
  • 1 small red bell pepper, chopped
  • ½ small shallot, thinly sliced
  • 1 tsp (5 mL) salt, divided
  • 4 salmon fillets (6 oz./175 g each)
  • ¼ tsp (1 mL) black pepper
  • ½ cup (125 mL) orange juice
  • 4 fresh thyme sprigs

Instruction

  • Combine all the ingredients for the herb butter in a small bowl and mix well. Set aside.For the veggies, set the Quick Cooker to SEAR and press START. Heat the oil for 3 minutes. Add the green beans, bell pepper, shallot, and ½ tsp (2 mL) of the salt. Cook uncovered for 6–8 minutes, stirring occasionally, or until the green beans are slightly brown.* Press CANCEL. Carefully remove the mixture from the inner pot and place it into the Ceramic Pot.* Cover with the stretch-fit lid.Season the salmon with the remaining salt and the black pepper. Add the juice, thyme sprigs, and salmon to the inner pot. Place the wire rack into the inner pot with all three feet touching the bottom.** Place the ceramic pot into the wire cradle and lower it onto the wire rack over the salmon. Lock the lid, select the FISH/SEAFOOD setting, and press START.When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.Carefully lift the ceramic pot out.† Add the remaining salt and ½ tbsp (7 mL) of the herbed butter to the green beans and toss to coat. Top the salmon with the remaining herbed butter to serve.