15-Minute Asian Salmon and Vegetables (Instant Pot)
Try this 15-Minute Asian Salmon and Vegetables (Instant Pot) recipe, or contribute your own.
Try this 15-Minute Asian Salmon and 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 2.8766374976722 g
- Cholesterol 0 mg
- Fat 0.876199999286736 g
- Fiber 0.131906250702621 g
- Protein 0.156684374991525 g
- Saturated Fat 0.119747499901512 g
- Serving Size 1 1 Serving (124g)
- Sodium 78.3297499998727 mg
- Sugar 2.74473124696958 g
- Trans Fat 0.0338524999806849 g
- Calories 18 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!
Vibrant aromatics of fresh ginger and pungent garlic rise sharply from tender fish flakes, coated in a dark, salty glaze of soy and honey. Small pressure cookers demand strict adherence to vessel dimensions, requiring a heat-proof container that leaves at least an inch of clearance around the perimeter for steam circulation. When selecting a cake tin or metal bowl for the fish, confirm it fits comfortably on the trivet without jamming against the inner walls of the cooker. Water volume is non-negotiable here; pour exactly one cup of cold liquid into the base to generate sufficient pressure without submerging the elevated platform. Cooking proteins under high pressure requires aggressive minimization of dwell time. Setting the second cycle to zero minutes utilizes the natural heat ramp-up period to gently finish the vegetables while preventing the green beans and broccoli from turning water-logged. Quick-release venting must happen immediately following that zero-minute cycle to halt residual thermal transfer. Steaming vegetables directly above the fish utilizes falling juices, catching lime acidity and sesame oil drips to season the salmon simultaneously. Asian-style pressure steaming borrows heavily from traditional bamboo basket techniques found across southern China, adapting ancient atmospheric principles to sealed metal chambers. Slice carrots uniformly to three millimeters thickness so they soften alongside snap peas during the rapid heat cycle. Pat the salmon fillets completely dry with paper towels prior to seasoning so the soy-honey mixture adheres rather than sliding off the wet flesh. Transfer the finished components promptly to warm plates to stop the cooking action immediately upon service.
