Pressure Cooker Sweet Potatoes with Salmon & Herbed Labneh

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Pressure Cook Whole Sweet Potatoes (Metric)

Instructions

1. Wash & Prep: Scrub potatoes well. Pierce each 2–3 times with a fork.
2. Add Liquid: Pour 250 ml water into the pressure cooker.
3. Add Potatoes: Place potatoes on the trivet (not submerged).
4. Cook on High Pressure:

• Small (115–170 g): 12–14 minutes
• Medium (225–285 g): 15–18 minutes
• Large (340+ g): 20–25 minutes

1. Release: Natural release for 5 minutes, then quick release.
2. Check: Should pierce easily with a fork.

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Labneh-Dill Sauce (Metric)

Labneh is thicker and tangier than sour cream, so this sauce will be creamy, bright, and rich without heaviness.

Ingredients

• 150 g labneh
• 30 g fresh dill, finely chopped
• 15 ml fresh lemon juice
• Zest of ½ lemon
• 1 small garlic clove, minced (optional)
• 15 ml extra-virgin olive oil
• Salt and freshly ground black pepper to taste
• 15–30 ml water or milk (if thinning is desired)

Instructions

1. In a bowl, combine labneh, dill, lemon juice, lemon zest, and garlic (if using).
2. Whisk in olive oil until smooth.
3. Season with salt and pepper.
4. If a drizzling consistency is preferred, whisk in water or milk, 1 tablespoon at a time.
5. Let rest for 10 minutes for flavors to meld.

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Pan-Seared Salmon (Metric)

Per Portion

• 1 salmon fillet (150–180 g), skin-on or off
• Salt and black pepper
• ½ tbsp olive oil or neutral oil
• Lemon zest (optional)

Instructions

1. Pat salmon dry and season both sides with salt, pepper, and lemon zest.
2. Heat oil in a non-stick skillet over medium-high heat.
3. Place salmon skin-side down (if using skin-on) and cook for 4–5 minutes until skin is crispy.
4. Flip and cook for another 2–3 minutes, until cooked to your preference.
5. Remove and let rest for 2 minutes.

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Plating & Serving Suggestions

Style 1: Modern Rustic

1. Place a halved or thickly sliced sweet potato on the plate.
2. Top with the salmon fillet, skin-side up if crispy.
3. Drizzle generously with labneh-dill sauce.
4. Garnish with extra dill fronds, lemon wedge, and a crack of black pepper.

Style 2: Deconstructed Bowl

1. Flake the sweet potato and salmon into a shallow bowl.
2. Add a handful of baby spinach or arugula (about 30 g).
3. Dollop with labneh-dill sauce.
4. Sprinkle with 20 g toasted pine nuts or pumpkin seeds for crunch.

Style 3: Elegant Side-by-Side

1. Place the whole sweet potato on one side of the plate.
2. Place the salmon fillet beside it.
3. Spoon the labneh-dill sauce over the salmon, allowing it to pool slightly.
4. Serve with 100–150 g of simply steamed asparagus or green beans on the side.

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Flavor & Texture Notes

• Labneh adds a tangy, creamy contrast to the sweet potatoes and rich salmon.
• For a herb-forward sauce, add 10 g of chopped chives or parsley.
• A pinch of sumac sprinkled over the labneh sauce adds a wonderful lemony, earthy note that pairs beautifully with all components.

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Meal Prep Timeline

1. Start sweet potatoes in the pressure cooker.
2. While they cook, prepare the labneh-dill sauce and season the salmon.
3. Cook the salmon while the potatoes undergo natural release.
4. Assemble plates—total active time ~20 minutes.

Enjoy your Mediterranean-inspired, protein-rich meal with the delightful tang of labneh!

Excellent addition! Sugar snap peas add a wonderful fresh crunch and sweet flavor that brightens up the rich salmon, sweet potato, and creamy labneh. Here are several ways to incorporate them:

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Quick Preparation Methods for Sugar Snap Peas

1. Simple Sauté (Fastest & Easiest)

• Ingredients: 200 g sugar snap peas, 1 tbsp olive oil, 1 clove garlic (minced), salt, lemon zest.
• Method: Heat oil in a pan over medium-high. Add peas, sauté for 2-3 minutes until bright green and slightly blistered. Add garlic in the last 30 seconds. Season with salt and a pinch of lemon zest.
• Why it works: Quick, preserves crunch, garlic complements the labneh.

2. Quick Blanch & Shock (Vibrant Color & Crisp Texture)

• Method: Boil salted water. Add 200 g peas for 60-90 seconds. Immediately transfer to ice water. Drain and pat dry.
• To serve: Toss with a drizzle of olive oil, flaky salt, and a squeeze of lemon juice.
• Why it works: Locks in bright green color and perfect snap.

3. Roasted with Spice (Warm & Caramelized)

• Method: Toss 200 g peas with ½ tbsp oil, salt, and a pinch of smoked paprika or cumin. Roast at 220°C for 8-10 minutes until slightly charred.
• Why it works: Adds a warm, smoky contrast to the fresh dill and cool labneh.

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How to Plate with Sugar Snap Peas

Style A: The Scattered Crunch

After plating the sweet potato and salmon, scatter the sautéed or blanched peas artfully around the plate. They add color and texture without overwhelming.

Style B: The Pea & Labneh Swipe

Thinly slice blanched peas on a diagonal. Mix a spoonful into the labneh sauce for texture, then use the rest as a garnish on top of the salmon.

Style C: The Separate, Starring Side

Serve a generous mound of prepared peas in their own small bowl or on the plate as a distinct side. This works especially well with the roasted or sautéed versions.

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Flavor Bridge Combinations

Tie the peas directly to the other components with these mix-ins:

1. With Dill & Lemon: Toss warm peas with a bit of chopped fresh dill and extra lemon zest from the labneh sauce prep.
2. With Toasted Seeds: Finish with a sprinkle of toasted sesame seeds or slivered almonds for a nutty crunch.
3. With Chili Flake: Add a pinch of red pepper flakes to the sauté for a subtle heat that cuts through the richness.

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Pro Tip for Meal Flow

Cook the peas last. They take only 2-5 minutes. While the salmon rests and you drizzle the labneh sauce, quickly sauté or blanch the peas for a vibrant, hot side that doesn’t lose its snap.

Adding sugar snap peas transforms your plate into a complete, balanced meal with protein, complex carbs, healthy fats, and two types of vegetables—all with complementary textures and flavors.