1lb.wild-caught Alaskan salmoncut into four 4-ounce fillets
Fine sea salt and freshly ground black pepper
Soy-Ginger Dressing
6tablespoonsextra-virgin olive oil
2tablespoonssoy sauce or tamari
2tablespoonsraw apple cider vinegar
1tablespoonminced fresh gingerabout 1-inch knob
1clovegarlic
3tablespoonspure maple syrup
1teaspoontoasted sesame oil
1poundbroccolicut into florets
Sesame seedsfor garnish
Chopped green onionstender white and green parts only, for garnish
Instructions
Pour 1 cup water into the Instant Pot and arrange the handled trivet on the bottom. Place the salmon fillets on the trivet in a single layer, skin side down. Sprinkle them generously with salt and pepper.
Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 0 minutes (don't worry, the cooking actually starts during the pressure build-up and release and that's why the timer is only set to 0 minutes). When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure.
While the fish is cooking, make the dressing. Combine the olive oil, soy sauce, vinegar, ginger, garlic, maple syrup, and sesame oil in a blender and blend until smooth, about 1 minute. Set aside until ready to serve.
When the floating valve drops, remove the lid and place the broccoli directly on top of the cooked fish. Secure the lid again and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 0 minutes (again, the cooking actually happens even before the timer starts). When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure.
When the floating valve drops, remove the lid. Use tongs to transfer the steamed broccoli and salmon to serving plates. Drizzle the dressing over the top and garnish with the sesame seeds and green onions. Store leftovers in an airtight container in the fridge for 4 days.
Notes
MAKE ITVEGAN Instead of salmon, serve the soy-ginger dressing over a bowl of steamed vegetables and brown rice to make a sushi-style bowl. Roasted red bell peppers have a similar texture to raw fish, so they make an excellent vegan substitute.
MAKE IT GLUTEN-FREE Use tamari instead of soy sauce.
MAKE IT PALEO Use coconut aminos instead of soy sauce.