Sweet and Spicy Salmon with Garlic/ Ginger Boc Choy by Rich Lum

Cooked PIP in a 6 Quart IP on HP

For the Salmon

One 5 to 7 oz fresh or frozen Salmon filet

¼ cup Shoyu

2 Tablespoons Honey

2 Tablespoons Louisiana hot sauce or 1 teaspoon Hawaiian Ghost chili pepper water

For the Boc Choy

2 teaspoons toasted sesame oil

1 teaspoon toasted sesame seeds

1 clove garlic..minced

5 to 6 ginger rounds..minced

⅛ Shoyu

For the Salmon

Place Salmon into your pip pan ( I used two 6” square Wilton pans)

Pour the Shoyu, honey and hot sauce over the filet

Set aside

Make a cornstarch slurry...equal parts cornstarch an water

For the Boc Choy

Cut the Boc Choy in half lengthwise

Spread the ginger and garlic on top of each half

Pour Shoyu over the top

Drizzle with sesame oil and sprinkle with sesame seeds

Cover tightly with foil

Add 1 cup of water and the trivet to your IP

Put the veggie pan in first then stack the salmon pan on top

Close and seal your lid

Set your pot to manual or pressure cook for 7 minutes

Do a QR

Pour the salmon sauce into a small sauce pan over medium high heat and thicken with a cornstarch slurry...pour over salmon and serve

Wilton Performance Pans Square Cake Pan, 6-Inch www.amazon.com/dp/B0000VM8DG/ref=cm_sw_r_cp_tai_wpQiBbK6G...

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