Salmon filets two ways by Rich Lum Lemon Dill Salmon and Teriyaki Salmon

Cooking two different flavors of salmon at the same time using the pot in pot method.
Cooked in a 6 qt IP

For the Teriyaki Salmon

¼ cup soy sauce

¼ cup Sake..you can sub Mirin or Dry Sherry

¼ cup water

⅛ cup brown sugar

1 clove garlic minced

1 quarter sized piece of garlic julienned

Cornstarch slurry for thickening

1 salmon filet 7 to 9 ounces

For the Lemon Dill Salmon

1 salmon filet 7 to 9 ounces

6 slices of fresh lemon

½ teaspoon of dill

¾ cup of Dry Sherry

For the Teriyaki Salmon

Mix the first six ingredients together in a bowl. Mix well

Place your filet into a 7.75" loaf pan

Pour ⅔ of the mixture over the salmon

Pour the remaining ⅓ into a small sauce pan

For the Lemon Dill Salmon

Cut six slices from a whole lemon

Place 3 slices of the lemon on the bottom of a 7.75" loaf pan

Put your filet in

Sprinkle the top with dill and place 3 slices of lemon on top

Pour in your dry sherry

Add 1 cup of water to your pot

Place your trivet in and stack your two pans on top in a plus sign (+)

Close and seal your pot

Press manual and adjust time to 7 minutes

While the fish is cooking...thicken the teriyaki mixture over medium heat add the cornstarch slurry until it reaches desired thickness

When the IP cook cycle ends do a QR

You can use fresh or frozen filets. If using fresh you can marinate the salmon in the teriyaki mixture for 15 to 30 minutes

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