Confetti Egg Salad
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
4 servings
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Ingredients
Spice Mixture:
- 1/2 tsp ground coriander
- 1/2 tsp dried thyme leaves
- 1/4 tsp pepper
- 1/4 tsp kosher salt
Spice-Rubbed Sea Bass and Red Lentils
- 4 6 oz sea bass fillets at least
1 inch thick, skin removed - 2 tbsp olive oil
- 1 onion finely diced
- 1 clove garlic minced
- 2 tsp ground ginger
- 1 1/2 tsp ground cumin
- 4 cups chicken broth or vegetable
- 1 lb red lentils
- 3 tbsp lemon juice
- 3/4 tsp salt
- 1/4 tsp pepper
Ingredients
Spice Mixture:
Spice-Rubbed Sea Bass and Red Lentils
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Instructions
- In a small bowl, combine Spice Mixture ingredients.
- Place fish in one even layer in a steamer basket and sprinkle with spice mixture. Set aside.
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic, ginger and cumin and cook for 1-2 minutes more.
- Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add lentils to the pot and stir to combine.
- Insert a steam rack or riser, and carefully lower the steamer basket onto the riser.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, quick-release the pressure. Check the fish for doneness. If it is not quite cooked through close the lid and leave on KEEP WARM for another 3-5 minutes.
- Carefully remove the steamer basket and riser from the pot. Add lemon juice,
3/4 tsp salt and1/4 tsp pepper to the lentils and stir. - Serve the fish on a bed of lentils.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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