Servings: 4
Cooking Time: 50 Min

4 salmon fillets
8 ounces green beans haricot verts, trimmed /240g
2 garlic cloves, minced
1 cup pearl barley /130g
2 cups water /500ml
½ tbsp brown sugar /65g
½ tbsp freshly squeezed lemon juice /7.5ml
1 tbsp olive oil /15ml
4 tbsps melted butter/60ml
½ tsp dried thyme /2.5g
½ tsp dried rosemary /2.5g
1 tsp salt; divided /5g
1 tsp freshly ground black pepper; divided /5g


  1. Pour the barley and water in the pot and mix to combine. Place the reversible rack in the pot. Lay the salmon fillets on the rack. Seal the pressure lid, choose Pressure, set to High and set the time to 2 minutes. Press Start.
  2. In а bowl, toss the green beans with olive oil, ½ tsp or 5g of black pepper, and ½ tsp or 2.5g of salt.
  3. Then, in another bowl, mix the remaining black pepper and salt, the butter, brown sugar, lemon juice, rosemary, garlic, and rosemary.
  4. When done cooking the rice and salmon, perform a quick pressure release. Gently pat the salmon dry with а paper towel, then coat with the buttery herb sauce.
  5. Position the haricots vert around the salmon. Close the crisping lid; choose Broil and set the time to 7 minutes; press Start/Stop.
  6. When ready, remove the salmon from the rack, and serve with the barley and haricots vert.