"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 AmericasTestKitchen.com . And check out the recipes below:
MULTICOOKER POACHED SALMON WITH CUCUMBER & TOMATO SALAD
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)
1 bottle of extra-virgin olive oil (3 tablespoons for recipe)
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 extra Multicooker basket
1 medium bowl for salad
1 serving platter for salmon
1 cutting board
Small glass ingredient bowls (6)
2 chefs knives
2 deli lids
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.