Preparing salmon is easy with multicooker

Cooking salmon can be intimidating because it overcooks and dries out so easily. But the multicooker makes the process foolproof: The consistent moisture level and temperature, plus the precise timing, safeguard against overcooking, producing evenly cooked salmon every time.

Cooking the salmon on a foil sling made it easy to transfer into and out of the multicooker, and propping the fish up on lemon slices insulated it from the direct heat.

Although both methods produced great salmon in less than an hour, we slightly preferred the slow-cook setting

because it allowed us to regularly check the doneness of the fish, guaranteeing that it was cooked perfectly.

To complete our healthy dinner, we made a fresh and light salad with cucumber, tomatoes, olives and herbs. If using the slow-cook function, check the salmon's temperature after 15 minutes of cooking and continue to monitor until it registers 135 degrees.

POACHED SALMON WITH CUCUMBER AND TOMATO SALAD

Makes 4 servings

From "Multicooker Perfection" by America's Test Kitchen.

1 lemon, sliced ¼ inch thick, plus 1 teaspoon grated lemon zest and 2 tablespoons juice ¼ cup fresh parsley leaves, stems reserved

1 tablespoon chopped fresh dill, stems reserved

1 (1½-pound) skinless centercut salmon fillet, 1 to 1½ inches thick, sliced crosswise into 4 equal pieces Poached salmon with cucumber and tomato salad Salt and pepper

3 tablespoons extra-virgin olive oil

1 shallot, minced

2 tablespoons capers, rinsed and minced

1 English cucumber, halved lengthwise and sliced thin 8 ounces cherry tomatoes, halved

¾ cup pitted Kalamata olives, halved

Fold sheet of aluminum foil into 12-by-9 inch sling. Press sling into multicooker,

allowing narrow edges to rest along sides of insert. 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 ½ cup). Season salmon with salt and pepper and arrange skinned side down in even layer on herb stems.

• To pressure-cook: Lock lid in place and close pressure-release valve. Select high-pressure cook function and cook for 5 minutes. Turn off multicooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

• To slow-cook: Lock lid in place and open pressurerelease valve. Select low slow-cook function and cook until salmon is opaque throughout when checked with tip of paring knife and registers 135 degrees (for medium), 15 to 20 minutes. (If using Instant Pot, select high slow-cook function.) Turn off multicooker and carefully remove lid, allowing steam to escape away from you.

Meanwhile, 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. 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.

PER SERVING: 427 calories, 26 g protein, 16 g carbohydrates, 3 g fiber, 6 g sugar,

29 g fat (4 g saturated), 62 mg cholesterol, 1,145 mg sodium.