Ginger Garlic Salmon with Ginger Sake Mixed Veggies by Rich Lum

Cooked PIP on HP in a 6 QT IP
7”x3” cake pan...6”x2”square cake pan

1 fresh or frozen 5 to 7 ounce Salmon filet ....left whole or cut into 3 pieces

4 ginger rounds julienned

1 clove garlic diced

⅛ cup Sake or Dry Sherry

⅛ cup Soy Sauce

¼ cup water

1 Tablespoon Honey

Mixed Veggies .. use any veggies you like. I used

Baby Bok Choy, Cauliflower, Snow Peas, Zucchini, Red Onions, Mushrooms ..all cut or chopped into bite sized pieces

⅛ cup Sake

1 teaspoon julienned Ginger

1 clove garlic sliced

¼ teaspoon salt

⅛ teaspoon pepper

For the Salmon

Mix the water, soy sauce and Sake in a small bowl or measuring cup

Add the Salmon to the square pan and pour the liquid over the filets

Sprinkle on the ginger and garlic

Drizzle the honey over the top

For the veggies

Pour the Sake into the round pan, add the ginger and garlic

Add all your veggies and season with salt and pepper

Cover the veggie pan tightl6 with foil

Add 1 cup of water and the trivet to your pot. Plac3 the covered veggie pan in first then stack the salmon pan on top

Close and seal your lid

Set your pot to Manual 7 minutes....do a QR Quick Release when time ends

For this meal I served the salmon on sliced avocado and drizzled Sriracha Mayo over the top

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