Simple Recipes with America's Test Kitchen

Posted: 10:56 AM, Oct 18, 2018
Updated: 2018-10-18 15:56:37Z

"America's Test Kitchen" is the most watched cooking show on Public Television with more than 2 million viewers each week! We're so excited to welcome hosts Julia Collin Davison and Bridget Lancaster to our kitchen to demo a couple of easy and tasty recipes!

Be sure to catch "America's Test Kitchen" weekly on Milwaukee PBS. For more information, visit . And check out the recipes below:



For Salmon:

4 lemons (2 sliced 1/4 inch thick, plus 2 teaspoons grated lemon zest and 4 tablespoons juice)

1 bu fresh parsley leaves

1 bu fresh dill (for 1 tablespoon chopped,stems reserved)

2 skinless center-cut salmon fillet, 1 to 11/2 inches thick (3 pounds total)

For Salad:

1 bottle of extra-virgin olive oil (3 tablespoons for recipe)

1 shallot

1 bottle of capers (4 tablespoons for recipe)

1 English cucumber

8 ounces cherry tomatoes

¾ cup pitted kalamata olives

2 cups of water

Carton of table salt


1 Multicooker

1 extra Multicooker basket

1 medium bowl for salad

1 serving platter for salmon

1 cutting board

Measuring spoons

Small glass ingredient bowls (6)

2 chefs knives


2 deli lids

Aluminum foil


Medium bowl for dressing

2 cup glass measuring cup

Pepper mill - filled


* 1 Fold sheet of aluminum foil into 12 by 9-inch sling.

* Press sling into multicooker, allowing narrow edges to rest along sides of insert.

* Show parsley trick

* Arrange lemon slices in single layer on prepared sling, then scatter parsley and dill stems over top.

* Add water until liquid level is even with lemon slices (about 1/2 cup).

* Prep salmon

* Season salmon with salt and pepper and arrange skinned side down in even layer on top of herb stems.

* Lock lid in place and close pressure release valve.

* Select high pressure cook function and cook for 5 minutes.

* Meanwhile, prep tomatoes and cucumber,

* Whisk oil, shallot, capers, lemon zest and juice, and chopped dill together in large bowl.

* Add cucumber, tomatoes, olives, and parsley leaves and gently toss to combine.

* Turn off multicooker and quick-release pressure.

* Carefully remove lid, allowing steam to escape away from you.

* Season with salt and pepper to taste.

* Using sling, transfer salmon to baking sheet; discard poaching liquid.

* Gently lift and tilt fillets with spatula to remove herb stems and lemon slices and remove any white albumin.

* Transfer salmon to individual plates and serve with salad.