Who doesn’t love a quick and easy dinner? Especially, when it’s healthy and delicious as well. That’s exactly what today’s recipe is all about. Speed, efficiency and nutrition!!! Whenever I am busy or lazy to cook, I love making this 15-minute Asian salmon and vegetables using my Instant Pot. Pressure cooking not only speeds up the process but it helps to retain the nutrients and keep this meal very healthy.
You will need a few Instant Pot accessories for this meal: a trivet or steamer rack to place on the bottom of the pot, a cake tin or other heat-proof dish that you can cook the salmon in, and a steamer basket for the vegetables. The whole meal is done almost simultaneously, with a just a little prep before you start the cooking.
This meal is gluten-free, Whole30 and paleo friendly, AIP friendly (just avoid the chilli and use coconut aminos instead of tamari or soy sauce) and it’s full of nutrients. It’s designed for 2 servings but you could easily add an extra fillet or two of salmon and make more vegetables.
If you have any questions, leave a comment below.
For the fish
- 2 medium fillets of salmon or other fish
- 1 clove of garlic, finely diced
- 2 teaspoons of grated ginger
- 1/4 long red chilli, finely diced
- Sea salt and pepper
- 2 tablespoons soy sauce or gluten-free tamari sauce
- 1 teaspoon honey
For the vegetables
- 200 g / 0.5 lb of mixed green vegetables (string beans, broccoli, snow peas)
- 1 large carrot, sliced
- 1 clove of garlic, diced
- Juice of 1/2 lime
- 1 tablespoon of tamari sauce
- 1 tablespoon of olive oil
- + 1/2 teaspoon sesame oil (optional)
- Add 1 cup of cold water to the Instant Pot and place a trivet/steamer rack inside the pot.
- Place the fish filets inside a cake tin or other heat-proof bowl that fits inside the pot. Sprinkle each fillet with diced garlic, ginger and chilli, plus a little salt and pepper. Mix soy sauce or tamari and honey in a small bowl and pour over the salmon fillets.
- Place the tin with salmon on top of the trivet, so the tin doesn’t touch the water inside the pot. Place and lock the lid, press Manual (High Pressure) and set the timer to 3 minutes. After 3 beeps the Instant Pot will start the cooking process. While the salmon is cooking, prepare the vegetables.
- Place cut up veggies inside a steam basket and sprinkle evenly with garlic.
- Once the timer is up, use the quick release method to let out the pressure in the pot and open the lid. At this stage our salmon is partially cooked but it will be ready by the time we steam the vegetables on top.
- Place the steam basket with the vegetables on top of the salmon tin. Drizzle them with lime juice, tamari sauce, olive oil and sesame oil. I like to sprinkle a little salt and pepper as well. The sauces and juices will drip onto the salmon so you’re still keeping all the flavours in the final dish.
- Place the lid back on, lock it, press Manual (High Pressure) and set the timer to 0 minutes. That’s right, only 0 because by the time the pressure builds up, the veggies will already to start to cook and we want to keep them a little crunchy. Once the timer goes off, wait for a minute and then use the quick release to let off the steam before opening the lid.
- Remove the steamer basket with the vegetables and set aside. Carefully remove the tin with the salmon and transfer the salmon to a plate. Pour any remaining juice over the top and serve with vegetables on the side. Done!