Salmon with lemon, Honey and Ginger by Rich Lum

Cooked in a 6 qt IP

2 salmon filets

2 to 4 lemons sliced thin

6 quarter sized slices of ginger ..julienned

¼ cup dry sherry

Honey for drizzling

Salt

Layer lemon slices on the bottom of your pip pan

Season with a pinch of salt and a drizzle of honey

Place your salmon on top

Pour in your dry sherry

Season with salt at put the ginger on top

Drizzle honey onto the salmon and place a few lemon rounds on top

Add 1 cup of water to your pot, place the trivet in and your pans on top. Close and seal your pot

Set your pot to manual 7 minutes. Do a quick release

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