Poached Salmon with Spinach Sauce

Salmon with Spinach Sauce 1 package (10 ounce) frozen chopped spinach, thawed and squeezed dry 3/4 cup mayonnaise 1 tablespoon Dijon mustard 2 teaspoons lemon juice 1/4 teaspoon garlic salt 1 1/2 cups water 2 salmon fillets (6 ounces each) 1/2 teaspoon lemon-pepper seasoning 4 slices lemon

In a small bowl, combine the spinach, mayonnaise, mustard, lemon juice and garlic salt; cover and refrigerate until serving. Pour water into a pressure cooker. Place salmon on rack; sprinkle with lemon-pepper and top with lemon slices. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 2 minutes.

Remove from the heat and quick release pressure according to manufacturer’s directions. Discard lemon slices. Serve salmon with spinach sauce.

Serves two.

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