Soy-Ginger Salmon with Broccoli
Salmon is an excellent source of protein and omega-3 fatty acids, and it comes to perfection in just minutes in the Instant Pot. Because the broccoli cooks even faster than the fish, you add it at the very end of the cooking process to ensure it doesn't turn to mush. Whip up this addictive soy-ginger dressing while the pot is coming to pressure for an easy 20-minute meal. Serve any extra dressing over a simple salad on the side.
Salmon is an excellent source of protein and omega-3 fatty acids, and it comes to perfection in just minutes in the Instant Pot. Because the broccoli cooks even faster than the fish, you add it at the very end of the cooking process to ensure it doesn't turn to mush. Whip up this addictive soy-ginger dressing while the pot is coming to pressure for an easy 20-minute meal. Serve any extra dressing over a simple salad on the side.
- 1 clove garlic
- 1 tsp toasted sesame oil
- 1 lb wild-caught alaskan salmon (cut into four 4-ounce
- 6 tbsp extra-virgin olive oil
- 2 tbsp soy sauce or tamari
- 2 tbsp raw apple cider vinegar
- 1 tbsp minced fresh ginger ((about 1-inch knob))
- 3 tbsp pure maple syrup
- 1 lb broccoli (cut into florets )
- sesame seeds (for garnish)
- chopped green onions tender white and green parts only (for garnish)
- Carbohydrate 7.84759999483602 g
- Cholesterol 0 mg
- Fat 22.5342500410805 g
- Fiber 0.0822499997559872 g
- Protein 0.815200001492619 g
- Saturated Fat 3.12128250567125 g
- Serving Size 1 1 serving (268g)
- Sodium 392.58250079334 mg
- Sugar 7.76534999508003 g
- Trans Fat 0.651217501116533 g
- Calories 232 calories
Step-by-step
- Pour 1 cup water into the Instant Pot and arrange the handled trivet (see page 11) on the bottom. Place the salmon fillets on the trivet in a single layer, skin side down. Sprinkle them generously with salt and pepper.
- Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 0 minutes (see page 17). When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure.
- While the fish is cooking, make the dressing. Combine the olive oil, soy sauce, vinegar, ginger, garlic, maple syrup, and sesame oil in a blender and blend until smooth, about 1 minute. Set aside until ready to serve.
- When the floating valve drops, remove the lid and place the broccoli directly on top of the cooked fish. Secure the lid again and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 0 minutes. When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure.
- When the floating valve drops, remove the lid. Use tongs to transfer the steamed broccoli and salmon to serving plates. Drizzle the dressing over the top and garnish with the sesame seeds and green onions. Store leftovers in an airtight container in the fridge for 4 days.
Why does a zero-minute cooking cycle actually work?
Can pressure cookers really cook fish with zero minutes on the timer? Pressure cooking traps steam, raising the boiling point of water and forcing heat into the chamber rapidly. The machine needs roughly eight minutes to pressurize before the cycle starts. That ramp-up period provides enough thermal energy to poach four-ounce salmon portions through without drying them out. Release the pressure immediately when the timer beeps to halt residual heating.
Fresh ginger versus dried powder
Raw ginger root contains active enzymes and volatile oils that impart a sharp, peppery bite absent in dried ground spice. Grating a fresh one-inch knob breaks cell walls to release pungent gingerol compounds into the dressing. Blender processing emulsifies the six tablespoons of extra-virgin olive oil with soy sauce and apple cider vinegar, creating a stable vinaigrette that clings to steamed greens. Mince the single garlic clove finely before blending to prevent raw chunks from overpowering the maple syrup.
Evaluating doneness without a probe
Visual cues replace digital thermometers when working with delicate proteins under pressure. Flake the thickest part of the salmon with a fork; opaque flesh that separates along the natural muscle lines indicates proper protein denaturation. Undercooked fish appears translucent and shiny in the center. Broccoli goes in during a second quick pressure cycle because cruciferous vegetables turn to mush if subjected to the initial heating phase. Transfer the cooked florets immediately with tongs to preserve their bright green chlorophyll.
