Raspberry Salmon
A keto-friendly salmon marinated in raspberries and cider vinegar, then pressure cooked with leeks, garlic, clam juice, and dill. Number of Servings: 5-6.
⏱️ Prep: 10 min🍳 Cook: 8 min
Nutrition
158
Calories
12g
Protein
5.5g
Carbs
25g
Fat
Ingredients
| 2 | garlic cloves, minced | |
| 1 cup | 240 ml | clam juice |
| 2 tablespoons | 30 ml | parsley, chopped |
| 2 tablespoons | 30 ml | lemon juice |
| 4 | leeks, chopped | |
| 2 tablespoons | 30 ml | olive oil |
| 6 | salmon steaks | |
| — | sea salt, black pepper and salt as needed | |
| 2 pints | 945 ml | red raspberries |
| 1/3 cup | 80 ml | dill, chopped |
| 1 teaspoon | 5 ml | sherry |
| 1 pint | 475 ml | cider vinegar |
Instructions
- Mix the berries and vinegar in a bowl and stir well. Mix in the salmon, stir, cover and keep in the fridge for 2 hours.
- Arrange your Instant Pot over a dry, clean platform. Plug it in a power socket and turn it on.
- Now press "Saute" mode from available options. In the cooking area, add the garlic, parsley, and leeks; cook for 2-3 minutes to soften.
- Add the lemon juice, clam juice, salt, pepper, sherry, and dill; stir well and cook for 2 minutes. Add the salmon and stir well.
- Close the lid and lock. Ensure that you have sealed the valve to avoid leakage.
- Press "Manual" mode from available cooking settings and set cooking time to 4 minutes. Instant Pot will start cooking the ingredients after a few minutes.
- After the timer reads zero, press "Cancel"; press "NPR" to naturally release pressure. It takes about 8-10 minutes to release pressure naturally.
- Carefully remove the lid and serve the prepared keto dish warm! Nutritional Values (Per Serving): Calories 158, Fat 25g, Carbohydrates 5.5g, Fiber 1g, Protein 12g.