Recipe for INSTANT POT SALMON
Using fresh or frozen fillets, cooking salmon in the Instant Pot takes only a few minutes. I like using this hands-free technique to cook it as a quick weekday meal. In less than 20 minutes, it will be ready!
BENEFITS OF SALMON
Omega-3 fatty acids, which are abundant in salmon, may help lower your chance of dying from a heart attack, according to the Mayo Clinic. Omega-3 fatty acids must come from your food since your body cannot produce them on its own. Two of these fatty acids, EPA and DHA, are found in abundance in fish, while another kind, ALA, is found in plant-based sources including walnuts and flax seeds.
Salmon is a fantastic source of both B vitamins and protein. Each serving of just 4 ounces has 22–23 grams of protein! Salmon's vitamins may also help to maintain healthy brain function and lower inflammation.
WHAT SALMON TYPE IS BEST?
Make careful to check for wild-caught Alaskan salmon when purchasing seafood. Because farmed salmon is fed high-fat feed to grow larger fish, it often has a greater fat and calorie content than wild salmon. As a result, farmed salmon can often be exposed to more toxins than wild salmon.
CAN FROZEN SALMON BE COOKED?
Yes! All you need to do is extend the cooking cycle by 2 minutes. It eliminates the effort of thawing the fish beforehand, and you can frequently save money by buying it frozen, which is another reason why I adore the Instant Pot.
CAN I COOK VEGETABLES IN THE INSTANT POT AT THE SAME TIME?
Yes, in a way. If you cook vegetables under high pressure for 3 minutes, they become MUSH.
absolute mush
Therefore, I advise only cooking the fish for one minute, quickly releasing the pressure, removing the lid, and adding your vegetables on top after that. When the timer beeps once more, quickly turn the pressure release valve to venting to quickly release the pressure. Resecure the lid, then use the manual setting to cook on high pressure for 0 minutes (yes, you read that right). In that manner, everything should be prepared to perfection!
I've discovered that I can't get much flavor to "stick" to the salmon when I cook it in the Instant Pot (here's an affiliate link to the 6-quart model I use), so I prefer to make a separate sauce in my blender while it cooks.
Serve my Honey Dijon Dressing on top for a similar flavor if you enjoy the Maple Dijon Salmon from my first book, Everyday Detox.
INGREDIENTS
- One water cup
- Wild Alaskan fish weighing 1 pound, divided into 4 fillets
- Pepper and salt
INSTRUCTIONS
Place the metal trivet on top of the cup of water that has been added to the Instant Pot. On the trivet, arrange the salmon fillets in a single layer and generously season them with salt and pepper.
Turn the pressure release valve to seal and fasten the lid. Cook for 3 minutes at high pressure using the manual setting. (If using frozen fish fillets, cook them for 5 minutes under high pressure. No need to thaw.)
Turn the pressure release valve to venting as soon as the cooking cycle is over to immediately relieve the pressure. Warm the fish before serving it with your preferred sauce and side dish. (For instructions on preparing veggies with the fish, see my article from above.)
NOTES FOR RECIPE:
I can't guarantee that this technique will work with other sorts of fish because I haven't tried it with them.
The seasoning options are completely flexible and up to you; you may use your favorite salad dressing to amp up the taste or keep it simple with salt and pepper. Other alternatives include adding a slice of lemon and dill on the top.
Please comment below if you try something new so that we can all learn from your experience.
Comments
Post a Comment