Instant Pot Salmon with Spiced Chickpea Cucumber and Tomato Salad
Ingredients
- ⅓ cup extra-virgin olive oil , divided
- 1 tablespoon garam masala
- ½ cup water
- 2 (15-ounce) cans chickpeas , rinsed
- ½ teaspoon table salt , plus salt for cooking chickpeas
- 4 (6-ounce) skinless salmon fillets , 1 to 1½ inches thick
- ¼ teaspoon pepper
- 1 shallot , minced
- 1 teaspoon grated lemon zest plus 2 tablespoons juice
- 1 English cucumber , halved lengthwise and sliced thin
- 8 ounces cherry tomatoes , halved
- ¼ cup coarsely chopped fresh mint
Instructions
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