Ginger Sesame Salmon with Miso Bok Choy by Rich Lum

Rich Lum

Cooked PIP in a 6 qt IP on HP

1 tablespoons toasted sesame oil

1 tablespoons rice vinegar

2 tablespoons brown sugar

½ cup Shoyu (soy sauce)

1 garlic cloves, pressed

1 tablespoons freshly grated ginger

1 tablespoons toasted sesame seeds

2 green onions, sliced reserve some for garnish

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

Optional..cornstarch slurry to thicken cooking liquid

2 baby Bok Choy washed well

1 teaspoon Miso paste mixed with a ½ cup of water

Put the Salmon in one pan and the Bok Choy in the other

Pour the Miso mixture over the Bok Choy and cover the pan with foil..set aside

In a bowl mix the first 8 ingredients together and pour over the Salmon

Add 1 cup of water and the trivet to your pot

Stack the loaf pans on the trivet in a plus pattern (+)

Close and seal your lid

Set your pot to manual 6 minutes...do a QR

Optional..pour the hot salmon cooking liquid into a small sauce pan over medium high heat. Add enough cornstarch slurry to thicken the sauce and pour it over the Salmon

I used two 7.75” loaf pans

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