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Pot in Pot recipe: Salmon and mashed potato

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For Salmon

2 Frozen salmon fillets (do not thaw)
1 tsp salt
1 tsp pepper powder
1 tbsp butter
2 tbsp lemon juice
2 slices of lemon

For Mashed Potato

2 russet potatoes (peeled &chopped to small cubes)
1 tsp salt
1 tsp pepper powder
1 cup water
½ cup milk (or cream if you want the mashed potatoes
2 tbsp chopped parsley
1 tbsp butter at room temperature
Asparagus or Veggies of your choice to steam (optional)


  1. Place the chopped potatoes in an ekovana pan and add a cup of water. Season with salt and pepper
  2. Place the two frozen salmon fillets in another ekovana pan.(Do not thaw them as the cooking time here is for hard frozen salmon fillets).Season with salt, pepper and 2 tbs lemon juice. Place ½ tbsp. butter & 1 lemon slice on each fillet. Place trimmed asparagus on top so they can steam cook.
  3. Place the pan with potatoes on the easy lift handle, and stack the pan with salmon fillets on top. Close with provided lid and lock the handle.
  4. In the pressure cooker’s main pot (liner) add 1 cup water. Place the stacked ekovana pans into the pressure cooker main pot. Close the pressure cooker lid and ensure the vent is in sealed position.
  5. Select Manual setting for 10 mins high and allow NPR. Once pressure is fully released and the pin falls down indicating the same, open the pressure cooker and lift the pans.
  6. Drain water from the potato pan(save for later) and mash the potatoes with a masher or a fork. Add butter, water saved from the potatoes, milk/cream, chopped parsley and mash until creamy. Adjust seasoning as needed.
  7. Serve the moist salmon on top of mashed potatoes and steamed asparagus on the side. Enjoy!

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