Sweet Chili Salmon with Lilikoi Jam and Mixed Veggies by Rich Lum

Rich Lum

Sweet Chili Salmon with Lilikoi Jam and Mixed Veggies by Rich Lum
Cooked PIP in a 6qt IP on HP

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

½ cup sweet chili sauce

2 Tablespoons Lilikoi jam

2 Tablespoons Shoyu (soy sauce)

Cornstarch slurry

Veggies..your choice.. I used

Red onion

Snap peas

Broccoli

Red, yellow and orange baby bell peppers

Asparagus

¼ cup Dry Sherry

2 Tablespoons Shoyu (soy sauce)

Pepper

Place your salmon in a loaf pan

In a bowl whisk together the sweet chili sauce, Lilikoi jam and Shoyu and pour over the salmon....set aside

For the veggies

Place your chopped veggies in a second loaf pan

Pour the Sherry and Shoyu over the veggies...Season with pepper

cover the veggies pan tightly with foil

Add 1 cup of water and your trivet to your IP

Put your veggie pan on top of the trivet the stack the salmon pan on top in a (+) plus shape

Close and seal your pot

Set your pot to manual 6 minutes and do a QR

Pour the salmon cooking liquid into a small sauce over medium heat. When it starts to bubble , pour in a small amount of the cornstarch slurry to thicken

Pour sauce over the salmon

I used two 7.75” loaf pans

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