Orange Salmon with Honey and Ginger with mixed Veggies by Rich Lum

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Cooked pip in a 6 qt IP on HP. I used two 7.75” loaf pans

One Salmon filet..fresh or frozen..5 to 7 ounces

Juice, 1 teaspoon zest and 3 thin orange slices from 1 orange

3 quarter sized ginger rounds julienned

2 Tablespoons honey

1 garlic clove sliced

¼ teaspoon kosher salt

Cornstarch slurry

Veggies...I used snap peas, cauliflower, baby bell pepper, carrot and red onion

Use any veggies you like

¼ teaspoon Hon Dashi (Bonito)

⅛ cup water

Mix the Bonito and water in a loaf pan

Prep and cut up your veggies

Add veggies to loaf pan and cover tightly with foil...set aside

For the salmon

Zest 1 teaspoon of the orange

Cut 3 thin slices of the orange

Squeeze the juice and enough water to equal ½ cup into the second loaf pan

Add your salmon filet

Spread the zest, ginger and garlic over the top of the salmon. Pour the honey over the filet and layer the orange slices on top

Add 1 cup of water and your trivet to your pot. Stack the loaf pans on the trivet in a plus shape (+)

Close and seal your lid

Set your pot to manual 6 minutes and do a QR

Pour the salmon cooking liquid into a small sauce pan over medium high heat. Add the cornstarch slurry and thicken.

Pour sauce over salmon and serve

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