Instant Pot Sesame Shoyu Salmon with Mixed Veggies by Rich Lum

Rich Lum

www.facebook.com/groups/2458918657696347/

Cooked Pot In Pot in a 6 quart IP on HP using a
6” square pan and 7x3” cake pan

1 fresh or frozen salmon filet 5 to 7 ounces

For The Sauce

½ Cup Shoyu (soy sauce)

¼ Cup Sake..you can sub mirin or dry sherry

¼ Cup water

2 cloves of garlic pressed

2 ginger rounds julienned

8 to 10 dashes of Louisiana hot sauce

⅛ Cup brown sugar packed ( optional ) I usually leave it out

1 tablespoon toasted sesame oil

2 teaspoon toasted sesame seeds ...reserve a pinch for garnish

2 to 3 stalks chopped green onion...reserve 2 teaspoons for garnish

For The Veggies ( use any you like ) I used

Spinach, Bok Choy, Baby Bell Peppers, Red Onion, Asparagus, Leeks and Mushrooms

¼ cup seasoned liquid .. I used seasoned rice vinegar today but you could use

Miso, Dashi, chicken broth, really anything you like

Cornstarch Slurry

Place the fresh or frozen salmon into your cake pan. ( a mini loaf pan can be used )

Mix all the ingredients for the sauce

Pour half of the mixture over the Salmon. Pour the other half into a small sauce pan

Place all of your chopped veggies into your cake pan

Pour the seasoned liquid over the top and cover thightly with foil

Add 1 cup of tap water and the trivet to your IP pot

Place the veggie pan on top of the trivet then stack the salmon pan on top

Close and seal your lid

Set your pot to Manual or Pressure Cook for 6 minutes..Quick Release when the cook time has ended

When the salmon and veggies are almost done set the sauce pot on your stove over medium heat . When the sauce begins to bubble add the cornstarch slurry to thicken it.

Plate your food, drizzle the sauce on top of the salmon and garnish with the reserved sesame seeds and green onion

2 or 3 filets can fit in the 6” square pan..the cook time will be the same

Page footer