Thai-Inspired Poached Salmon
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.
Servings Prep Time
4people 4minutes
Cook Time
6minutes
Servings Prep Time
4people 4minutes
Cook Time
6minutes
Ingredients
  • 1can coconut milk13.5-oz
  • 1medium lime for juice and zest
  • 1tsp lemongrass paste
  • 1tbsp hot sauce
  • 1/2tsp salt
  • 4 salmon fillets4-ounce
  • 1/2cup fresh basil chiffonadedivided
Instructions
  1. 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.
  2. 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.
  3. 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