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1 tbsp plus 1 tsp olive oil
2 pieces skinless salmon fillets
Salt and black pepper
1 cup couscous
1/2 cucumber, halved lengthwise and thinly sliced
2 tbsp torn fresh mint leaves
1/2 small red onion, thinly sliced
3 tbsp fresh lemon juice
1 lemon, thinly sliced

Season salmon fillets with salt and pepper. Drizzle 1 tablespoon olive oil, lemon juice and place sliced lemons on top.

Put the steamer tray in the pressure cooker. Place the salmon on the tray.

Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed.

Cook the salmon for 10 minutes.
*You can also cook the salmon in the oven for about 15 minutes of in a pan until cooked through. 

Let the steam naturally release. When the steam is completely released, remove the lid.

While salmon is cooking, cook the couscous according to package directions.

Let cool to room temperature.

In a large large bowl, toss the couscous with remaining olive oil, cucumbers, mint, onion, lemon juice and salt and pepper to taste.

Serve immediately and enjoy!