Salmon with Orange Ginger Sauce
Pot-in-pot salmon marinated in a soy, ginger, garlic, and low-sugar marmalade sauce, pressure cooked and optionally broiled for a browned finish. Course: Main Courses. Cuisine: American. Author: Urvashi Pitre. Total Time: 35 minutes.
⏱️ Prep: 15 min🍳 Cook: 15 min
Nutrition
166
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 1 pound | 455 g | salmon |
| 1 tablespoon | 15 ml | dark soy sauce |
| 2 teaspoons | 10 ml | minced ginger |
| 1 teaspoon | 5 ml | minced garlic |
| .5-1 teaspoon | 2.5–5 ml | salt |
| 1-1.5 tsp | 5–7.5 ml | ground pepper |
| 2 tablespoons | 30 ml | low sugar marmalade |
Instructions
- Place salmon in a ziplock bag or in a 6-inch pan that fits inside your Instant Pot.
- Mix all the sauce ingredients and pour over the salmon. Allow it to marinate for 15-30 minutes.
- Put 2 cups of water in the inner liner of your pressure cooker.
- Place a steamer rack into the liner.
- Place the pan of salmon and sauce on the rack.
- Cook for 3 minutes low pressure.
- Allow it to release pressure naturally for 5 mins and then release all remaining pressure.
- At this point, you can serve right away or broil for 3-4 minutes for a browned finish.
- You could also bake this salmon in a 350F oven until the fish is flaky and done. Notes: You can substitute regular marmalade for the low sugar version. Since low sugar marmalades vary, nutritional info does not include macros for the marmalade; please add that to the total macro counts. This will work with any kind of firm-fleshed fish. You can do this with frozen fish but it won't take the marinade as well, so your results could be a little blander. You can sub regular soy sauce for dark if you would like. If you've never done PIP (pot-in-pot) before, watch the video posted above to learn how it works.