15-Minute Asian Salmon & Vegetables (Instant Pot)
Try this 15-Minute Asian Salmon & Vegetables (Instant Pot) recipe, or contribute your own.
Try this 15-Minute Asian Salmon & Vegetables (Instant Pot) recipe, or contribute your own.
- 1 teaspoon honey
- 1 tablespoon of olive oil
- 1 large carrot sliced
- sea salt and pepper
- juice of 1/2 lime
- 2 teaspoons of grated ginger
- 2 medium fillets of salmon or other fish
- 1 clove of garlic finely diced
- 1/4 long red chilli finely diced
- 2 tablespoons soy sauce or gluten-free tamari sauce
- 200 g / 0.5 lb of mixed green vegetables (string beans broccoli, snow peas)
- 1 clove of garlic diced
- 1 tablespoon of tamari sauce
- + 1/2 teaspoon sesame oil (optional)
- Carbohydrate 6.3254374976722 g
- Cholesterol 0 mg
- Fat 0.962599999286736 g
- Fiber 1.13990623353648 g
- Protein 0.491484374991525 g
- Saturated Fat 0.133067499901512 g
- Serving Size 1 1 Serving (160g)
- Sodium 103.169749999873 mg
- Sugar 5.18553126413572 g
- Trans Fat 0.0597724999806848 g
- Calories 33 calories
Step-by-step
- Add 1 cup of cold water to the Instant Pot and place a trivet/steamer rack inside the pot.
- Place the fish filets inside a cake tin or other heat-proof bowl that fits inside the pot. Sprinkle each fillet with diced garlic, ginger and chilli, plus a little salt and pepper. Mix soy sauce or tamari and honey in a small bowl and pour over the salmon fillets.
- Place the tin with salmon on top of the trivet, so the tin doesn't touch the water inside the pot. Place and lock the lid, press Manual (High Pressure) and set the timer to 3 minutes. After 3 beeps the Instant Pot will start the cooking process. While the salmon is cooking, prepare the vegetables.
- Place cut up veggies inside a steam basket and sprinkle evenly with garlic.
- Once the timer is up, use the quick release method to let out the pressure in the pot and open the lid. At this stage our salmon is partially cooked but it will be ready by the time we steam the vegetables on top.
- Place the steam basket with the vegetables on top of the salmon tin. Drizzle them with lime juice, tamari sauce, olive oil and sesame oil. I like to sprinkle a little salt and pepper as well. The sauces and juices will drip onto the salmon so you're still keeping all the flavours in the final dish.
- Place the lid back on, lock it, press Manual (High Pressure) and set the timer to 0 minutes. That's right, only 0 because by the time the pressure builds up, the veggies will already to start to cook and we want to keep them a little crunchy. Once the timer goes off, wait for a minute and then use the quick release to let off the steam before opening the lid.
- Remove the steamer basket with the vegetables and set aside. Carefully remove the tin with the salmon and transfer the salmon to a plate. Pour any remaining juice over the top and serve with vegetables on the side. Done!
Setting the pressure cooker timer to zero minutes prevents delicate green vegetables from turning into mush. Steam requires time to build inside the sealed chamber, and that initial ramp-up period provides enough thermal energy to cook green beans, broccoli, and snow peas to a crisp-tender bite without destroying their vibrant color. Water volume matters significantly here; always maintain one cup of cold water at the base of the insert so the unit reaches pressure correctly without scorching. Utilizing a heat-proof cake tin or small bowl elevated on a trivet keeps the fish elevated above the boiling liquid, allowing it to steam gently rather than boil. Adjusting this meal for specific dietary needs requires only minor modifications to the seasoning liquids. Soy sauce contains gluten, but swapping it for an equal volume of certified gluten-free tamari preserves the savory depth required to balance the natural richness of the fish. Honey adds a touch of caramelization during steaming, though maple syrup serves as an effective vegan-friendly alternative if modifying the accompanying side dishes for plant-based diners. Adjusting portions upward for larger groups requires careful attention to physical capacity inside the pot. Stacking multiple layers restricts steam circulation, so cook additional fillets in sequential batches rather than overcrowding the chamber. Fresh ginger and garlic infuse directly into the protein during the initial three-minute cooking cycle, while a final drizzle of sesame oil adds essential fats that balance the lean profile of the dish.
