Simple Recipes with America's Test Kitchen

"America's Test Kitchen" is the most watched cooking show on Public Television with more than 2 million viewers each week! We're so excited to welcome hosts Julia Collin Davison and Bridget Lancaster to our kitchen to demo a couple of easy and tasty recipes! Be sure to catch "America's Test Kitchen" weekly on Milwaukee PBS. For more information, visit AmericasTestKitchen.com. And check out the recipes below: MULTICOOKER POACHED SALMON WITH CUCUMBER & TOMATO SALAD INGREDIENTS: For Salmon: 4 lemons (2 sliced 1/4 inch thick, plus 2 teaspoons grated lemon zest and 4 tablespoons juice) 1 bu fresh parsley leaves 1 bu fresh dill (for 1 tablespoon chopped,stems reserved) 2 skinless center-cut salmon fillet, 1 to 11/2 inches thick (3 pounds total) For Salad: 1 bottle of extra-virgin olive oil (3 tablespoons for recipe) 1 shallot 1 bottle of capers (4 tablespoons for recipe) 1 English cucumber 8 ounces cherry tomatoes ¾ cup pitted kalamata olives 2 cups of water Carton of table salt EQUIPMENT: 1 Multicooker 1 extra Multicooker basket 1 medium bowl for salad 1 serving platter for salmon 1 cutting board Measuring spoons Small glass ingredient bowls (6) 2 chefs knives Microplane 2 deli lids Aluminum foil Whisk Medium bowl for dressing 2 cup glass measuring cup Pepper mill - filled INSTRUCTIONS: * 1 Fold sheet of aluminum foil into 12 by 9-inch sling. * Press sling into multicooker, allowing narrow edges to rest along sides of insert. * Show parsley trick * 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 1/2 cup). * Prep salmon * Season salmon with salt and pepper and arrange skinned side down in even layer on top of herb stems. * Lock lid in place and close pressure release valve. * Select high pressure cook function and cook for 5 minutes. * Meanwhile, prep tomatoes and cucumber, * 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. * Turn off multicooker and quick-release pressure. * Carefully remove lid, allowing steam to escape away from you. * 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.