Asian Pineapple Salmon
This is a delightful, healthy, low cal dinner...and it tastes fantastic. From The Rootitoot Cookbook, A Grandma's Recipes for Your Instant Pot.
Ingredients
| 2 6 oz fillets | Salmon fillets (or halibut or cod, any thick fillet) | |
| 2 Tbsp | 30 ml | Soy sauce |
| 1 Tbsp | 15 ml | Fish sauce (optional) |
| 2 Tbsp | 30 ml | Water |
| 1/4 cup | 60 ml | Pineapple juice |
| 1 tsp | 5 ml | Minced ginger |
| 1 clove | Garlic, crushed | |
| 1/4 cup | 60 ml | Pineapple tidbits |
| — | Vegetables, your choice (fennel, asparagus, broccoli florets, red and yellow bell peppers, sugar snap peas) | |
| 2 Tbsp | 30 ml | Soy sauce (for the vegetables) |
| 1 Tbsp | 15 ml | Water (for the vegetables) |
| 1 Tbsp | 15 ml | Lemon juice |
| 1/2 tsp | 2.5 ml | Sesame oil |
| — | Salt and pepper |
Instructions
Place salmon in an oven-safe baking dish you have sprayed with cooking spray. In a bowl, mix together the soy sauce, fish sauce (if using), water, pineapple juice, ginger and garlic. Pour this over the salmon and add the pineapple pieces. No need to cover this container.
Place all the veggies into a second pan or tin foil boat. If using tin foil, leave it quite long to be able to crimp it closed. Pour the soy sauce, water, lemon juice and sesame oil over the veggies. Season with salt and pepper to taste.
Cover the vegetable pan with foil or crimp the foil boat tightly.
Put 1 1/2 cups of water and the trivet in the Instant Pot. Put the dish with the fish in it on the trivet and the vegetable container on top. Separate with a second trivet or some wooden skewers or chopsticks if you like.
Close the pot and make sure the valve is set to Sealing. Push Pressure Cook (or Manual). Adjust time using the + and - buttons to get to 6 minutes. When it beeps that it's done, flip the valve to Venting for a quick release.
This is a delightful, healthy, low cal dinner...and it tastes fantastic.