Fish & Shellfish, Pasta, Rice & Grains
Pasta with Instant Pot® Slow Poached Salmon in Tomato & Garlic Purée

2 pounds salmon fillets(4 8-ounce fillets) 12 Roma tomatoes, peeled, or 1 28-ounce can peeled Italian tomatoes with juices 6 cloves garlic 1/4 teaspoon crushed red pepper falkes (optional) 1 tablespoon crushed dried rosemary, or 2 tablespoons fresh rosemary leaves

1/4 teaspoon salt 1 pound hot cooked spaghetti, fettuccine, or linguine, divided among 4 pasta bowls Freshly grated Parmesan, Romano, or Asiago cheese Sprigs of fresh parsley or rosemary for garnish

In a food processor or blender, purée tomatoes, garlic, salt and rosemary until liquefied and a bit frothy.

Lightly oil the inside of your Instant Pot® insert. I prefer olive oil for this. Pour a little of the purée into the insert, just enough to cover the bottom. Lay two of the fillets in the bottom of the insert and cover with purée. Layer additional fillets on top of the first two and then add the remaining purée.

Cover and cook on high "slow cook" setting for 1 hour, then turn to low and cook for 6-8 hours more.

Place each fillet in a pasta bowl next to the pasta. Stir the sauce, and ladle some over the fish and pasta. Garnish with a sprig of fresh parsley or rosemary, and serve the grated cheese and some crushed red pepper, and more of the sauce on the side.

Notes

Makes 4 servings.
Per serving (with pasta): 763.5 calories; 10.9g fat (12.9% calories from fat); 62.9g protein; 102.2g carbohydrate; 118mg cholesterol; 325mg sodium.