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Taco Salad with Zesty Lime Vinaigrette
Soy-Ginger Salmon with Broccoli
| By : |
Salmon is an excellent source of protein and omega-3 fatty acids, and it comes to perfection in just minutes in the Instant Pot. Because the broccoli cooks even faster than the fish, you add it at the very end of the cooking process to ensure it doesn’t turn to mush. Whip up this addictive soy-ginger dressing while the pot is coming to pressure for an easy 20-minute meal. Serve any extra dressing over a simple salad on the side.
| Prep Time | 5 minutes |
| Cook Time | 12 minutes |
| Servings |
4 servings
|
Ingredients
- 1 lb wild-caught Alaskan salmon cut into four 4-ounce fillets Fine sea salt and freshly ground black pepper
SOY-GINGER DRESSING
- 6 tbsp extra-virgin olive oil
- 2 tbsp soy sauce or tamari
- 2 tbsp raw apple cider vinegar
- 1 tbsp minced fresh ginger (about 1-inch knob)
- 1 clove garlic
- 3 tbsp pure maple syrup
- 1 tsp toasted sesame oil
- 1 lb Broccoli cut into florets
- sesame seeds for garnish
- Chopped green onions, tender white and green parts only for garnish
Ingredients
SOY-GINGER DRESSING
|
Instructions
- 1. Pour 1 cup water into the Instant Pot and arrange the handled trivet (see page 11) on the bottom. Place the salmon fillets on the trivet in a single layer, skin side down. Sprinkle them generously with salt and pepper.
- 2. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 0 minutes (see page 17). When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure.
- 3. 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.
- 4. 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. When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure.
- 5. 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.
Recipe Notes
MAKE IT VEGAN
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.
Eating healthy gets a whole lot easier with this delicious collection of 75 recipes--each one photographed--for nutritious and satisfying meals made quickly in your electric pressure cooker, all developed by a certified nutritionist and cookbook author for maximum health and flavor.
In The Fresh and Healthy Instant Pot Cookbook, Megan Gilmore presents recipes that use easy-to-find, whole-food ingredients for simple weeknight meals from morning to night--through the revolutionary cooking power of the Instant Pot, an electric, programmable multicooker. There are gluten-free options for each recipe, and all recipes are free of refined sugar and many of the most common food allergens, yet don't scrimp on flavor. With dishes like Korean Chicken Bowls, Eggplant Parmesan Bake, Peanut Butter Crunch Granola Bars, Flourless Banana Oat Bread, and One-Pot Chocolate Cake and Frosting, following a healthy diet while enjoying your favorite whole foods has never been more achievable. Every recipe is photographed in this highly visual and information-rich collection, and also includes nutritional information (calories, fat, carbs, fiber, and protein) and detailed timing for prep, coming to pressure, cook time, and release time.
MEGAN GILMORE is the author of Everyday Detox and No Excuses Detox, and the creator and recipe developer behind Detoxinista.com, a website that makes healthy living easier and more accessible. She is a certified nutritionist consultant and health coach, and her recipes have been featured in the Guardian as well as Shapeand Clean Eating magazines.
In The Fresh and Healthy Instant Pot Cookbook, Megan Gilmore presents recipes that use easy-to-find, whole-food ingredients for simple weeknight meals from morning to night--through the revolutionary cooking power of the Instant Pot, an electric, programmable multicooker. There are gluten-free options for each recipe, and all recipes are free of refined sugar and many of the most common food allergens, yet don't scrimp on flavor. With dishes like Korean Chicken Bowls, Eggplant Parmesan Bake, Peanut Butter Crunch Granola Bars, Flourless Banana Oat Bread, and One-Pot Chocolate Cake and Frosting, following a healthy diet while enjoying your favorite whole foods has never been more achievable. Every recipe is photographed in this highly visual and information-rich collection, and also includes nutritional information (calories, fat, carbs, fiber, and protein) and detailed timing for prep, coming to pressure, cook time, and release time.
MEGAN GILMORE is the author of Everyday Detox and No Excuses Detox, and the creator and recipe developer behind Detoxinista.com, a website that makes healthy living easier and more accessible. She is a certified nutritionist consultant and health coach, and her recipes have been featured in the Guardian as well as Shapeand Clean Eating magazines.
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How many minutes do you need to cook the salmon for? Showing as 0 minutes in the instructions.
Cooked perfectly, just skipped making vegetables. So easy and the sauce was delicious.
Super easy and delish!
Delicious! Loved the sauce. My daughter gave it two thumbs up.
Very good
made it tonight
0 minutes cooking for the fish cooking and 0 minutes cooking for broccoli? Are these right?
How can I see page 17? The recipe implies there will be further details on page 17 regarding length of cooking time for salmon and broccoli.
We like your site, it has engaging content, Thanks!
I steamed the fish for 5 minutes & I steamed the broccoli for 1 minute afterwards over the fish.
The sauce is delicious. I used 1 frozen cube of ginger from Trader Joes.
Not a fan, salmon was decent but ive had better flavor
Im so confused by these directions
The sauce was amazing i subsatuted the broccoli for green beans an put the sauce on them too i will make this dish again
Why does ot say 0 minutes!? How long does it take?
Hi GibsonThePressure,
The recipe takes around 12 minutes to cook. The actually set cooking time is 0 each time but that is because the fish will cook as it is pressurizing due to the steam being produced.
Zero minutes means setting the pressure-cook time to zero minutes, for those asking. There’s still a good 10+ minutes of cooking involved as the machine reaches pressure, at which point it stops and you proceed as directed by the recipe. (Good, easy recipe, btw!)
Thank you Lokstah.
You explained it wonderfully.
This is so incredibly simple to make with this recipe and tastes absolutely delicious! Super healthy and fast! What more could you ask for?
This is so good! Love the dressing. And like that everything is cooked together. Super easy.
Sooo good and easy
If i simply made the salmon would i still need to release valve and then pressure cook for 0 mins twice or just once?
Made this last night. Delicious and so healthy! I will make again.
Easy and very good but the broccoli was way overdone.
I have the Duo 6qt, which says the minimum liquid volume required is 500mL. Therefore, for all recipes (even if I want to scale down for 2 servings), do I have to use 500mL liquid (and adjust the seasonings proportionally)?
Salmon cooked to perfection. Broccoli could have been cooked more.
I use frozen salmon Trader Joe’s and frozen broccoli florettes. Even defrost. Came out great
Nice, thank you for the recipe. I use this silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot. I got it on Amazon: https://amzn.to/35LvU9n
Easy and delicious.
The dressing is the best part.
If using frozen Salmon does the cooking time prior to adding the Broccoli need to be increased?
If so, by how much?
Idk what I did wrong, but the fish and broccoli are both overcooked. Also, it seemed as if it took an awfully long time to release the steam after the broccoli was supposed to be done. To be fair, this is my very first time using the instant pot, but idk what I did wrong. I had my daughters FaceTiming, bc they all are not newbies. I will be trying different recipes, so maybe when I’m more experienced, I’ll know exactly what I did or didn’t do. The dressing is the BOMB!! I didn’t feel like pulling out my blender, so I added about a ½ tsp. of powdered peanut butter to help it homogenize.