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Pineapple Shoyu Salmon with seasoned mixed veggies by Rich Lum
www.facebook.com/groups/2458918657696347/

Cooked PIP in a 6 qt IP on HP
Ingredients
  • 1 Salmon filet ..5 to 7 ounces...fresh or frozen
  • ¼ cup soy sauce
  • ⅛ cup water
  • ⅛ cup pineapple juice
  • 3 slices of ginger julienned
  • 1 clove of garlic chopped
  • 5 to 6 pineapple chunks
  •  
  • Mixed veggies..your choice..I used
  • Asparagus
  • Red onion
  • Cauliflower
  • Broccoli
  • Red, yellow and orange baby bell peppers
  • Celery
  • Snap peas
  • ⅛ cup of soy sauce
  • ⅛ cup water
  • A few dashes of sesame oil
  • Salt and pepper
Steps
  1. Place your salmon in a loaf pan
  2. Mix the soy sauce, pineapple juice and water in a small bowl then pour over the salmon
  3. Sprinkle on the garlic and ginger and set aside
  4. Place all the veggies into a second pan
  5. Pour the water and soy sauce over the veggies then add the sesame oil. Season with salt and pepper to taste
  6. Cover veggie pan tightly with foil
  7. Add 1 cup of water and the trivet to your pot
  8. Place your salmon pan on the trivet then stack the veggies pan on top
  9. Close and seal your lid
  10. Set your pot to manual 6 minutes and do a QR
Notes
  • I used a 7.75” loaf pan and a 6” square pan..
  • The veggies are your choice, use a single vegetable or a mix
 

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