Mexican Salmon with Sriracha Mayo and Mixed Veggies by Rich Lum

Cooked PIP in a 6 qt IP using 7.75” Loaf Pans

1 Salmon filet...6 to 8 ounces....fresh or frozen

¼ teaspoon chili powder

¼ teaspoon onion powder

¼ teaspoon smoked paprika

¼ teaspoon Mexican Oregano

¼ teaspoon salt

¼ teaspoon pepper

¼ cup water mixed with a ½ teaspoon Better Than Bouillon Veggie Broth

Sriracha Mayo

1 Tablespoon Best Foods Mayo

Sriracha to taste

Mixed Veggies..your choice ...I used

Broccoli florets

Cauliflower florets

Celery sliced

Carrot julienned

Red, Yellow and Orange Bell Pepper sliced and chopped

Red onion chopped

Sugar Snap Peas

Salt ¼ teaspoon or to taste

Pepper ¼ teaspoon or to taste

¼ cup water mixed with ½ teaspoon Better Than Bouillon Veggie Broth

Place your salmon in a loaf pan

Pour the BTB mixture over the salmon then season with your spices..set aside

Mix your Sriracha and Mayo together ( put it in a plastic baggie, snipped the point off one end to make a pipping bag)

Placed your prepped veggies in a loaf pan, pour on the BTB mixture over the veggies, season with salt and pepper

Cover the veggie pan tightly with foil

Add 1 cup of water to your pot, place the trivet in. Place your salmon pan in first then the veggie pan

Close and seal your lid

Set your pot to manual or pressure cook 6 minutes and do a QR

Plate your veggies and salmon and pipe the Sriracha Mayo over the salmon

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