Garlic Butter Salmon with mixed Veggies by Rich Lum

Cooked PIP in a 6 qt IP on HP

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

2 cloves garlic chopped

Salt and pepper

3 pats of butter

¼ cup water or dry sherry or Sake

Mixed veggies..your choice.. I used

Asparagus

Yellow onion

Mushrooms

Red, yellow and orange baby bell peppers

½ teaspoon Better Than Bullion mixed with ¼ cup water

Salt and pepper

3 pats of butter

1 clove chopped garlic

Place your salmon in a loaf pan. Pour your liquid over the top

Season with salt and pepper, sprinkle the garlic over the fish and put the pats of butter on top

Set aside

Place your veggies in a second pan. Pour your seasoned water over the top.

Season with salt and pepper, sprinkle the garlic on top and place the pats of butter on top

Cover your pan tightly with foil

Add 1 cup of water and the trivet to your IP

Place your veggie pan onto the trivet then stack your salmon pan on top in a (+) plus shape

Close and seal your lid

Set your pot to manual 7 minutes and do a QR

I used 7.75” loaf pans.....

Veggies are your choice.. I use whatever is in my fridge

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