Creamy garlic prawns and salmon
Freshly cooked pasta is the perfect base for this luxurious yet simple seafood sauce
that cooks in just 5 minutes under pressure.
Serves 4–6
Preparation time 15 minutes
Pressure cooking time 5 minutes (excluding pressure building time)
Ingredients
3 pieces (360g) salmon, skin removed, cut into 3cm
pieces
400g peeled and deveined prawns, tails removed
6 cloves garlic, crushed
400ml thickened cream
60g butter, chopped
500g linguine, cooked, drained
½ cup chopped fresh dill
½ cup chopped fresh chives
Finely grated parmesan to serve, optional
Method
1. Spray the inner pot with canola oil. Place the salmon into the base of the pot. Top with prawns, then add garlic, cream and
butter. Close the lid.
2. Select the MANUAL program in PRESSURE COOKING. Set time for 5 minutes. Press START.
3. When cooking is complete, stand for 2 minutes. Turn pressure regulator to VENT to allow the pressure to release.
Remove lid.
4. Remove seafood with a slotted spoon. Press SAUTÉ/SEAR HIGH TEMP button and press START, do not close the lid.
Allow the sauce to simmer until slightly reduced. Season to taste with salt and pepper.
5. Divide linguine between plates, top with salmon and prawns, drizzle with sauce and nish with chopped herbs. Serve with
parmesan if desired.
Cook’s note
Sauté
Do not close the
lid during sauté.
Pressure Cook
Set valve to “Seal”
position.
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