Steamed Artichokes with Lemon Aioli
Thai-Inspired Poached Salmon
By :Michelle Fagone |

Although crispy fish can certainly be a treat, poaching it is just as desirable. It results in a moist, tender, and flaky fillet because there is little loss of moisture during the cooking process. Sriracha is the recommended hot sauce for this recipe.
Course | Dinner |
Difficulty | Easy |
Browse Category | Fish & Seafood |
Duration | less than 15 min |
Cooking Technique | Pressure Cook |
Main Ingredient | Coconut Milk, Fresh Basil, Lemongrass Paste, Salmon |
Prep Time | 4 minutes |
Cook Time | 6 minutes |
Servings |
4 people
|
Ingredients
- 1 can coconut milk
13.5-oz - 1 medium lime for juice and zest
- 1 tsp lemongrass paste
- 1 tbsp hot sauce
- 1/2 tsp salt
- 4 salmon fillets
4-ounce - 1/2 cup fresh basil chiffonade divided
Ingredients
|
Instructions
- In the Instant Pot, whisk together coconut milk, lime juice and zest, lemongrass paste, hot sauce, and salt. Add salmon and
1/4 cup basil. Lock lid. - Press the Manual or Pressure Cook button and adjust time to 3 minutes. When timer beeps, quick-release pressure until float valve drops. Unlock lid.
- Transfer fish and broth to bowls and garnish with remaining basil. Serve warm.
Recipe Notes
PER SERVING:
CALORIES: 355
FAT: 26g
PROTEIN: 25g
SODIUM: 510mg
FIBER: 0g
CARBOHYDRATES: 4g
NET CARBS: 4g
SUGAR: 0g

Michelle Fagone
All recipes by : Michelle Fagone
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