Instant Pot Salmon Lau Lau by Rich Lum

Rich Lum

Cooked in a 6 qt IP on HP

BL/SL salmon filets

Taro leaves 2 to 3 for each Lau Lau

Ti leaves..2 for each Lau Lau

Carrots Julienned

Onions Thin sliced

Shiitake mushrooms sliced

Best Foods Mayo

Hawaiian sea salt

Cut salmon into 2”x3” pieces

Cut the stem off the taro leaves and chop into 2” pieces

Wash and rinse the taro leaves well

Wash and dry the Ti leaves...remove the thick ribs

Rehydrate the mushrooms if using dried Shiitake mushrooms and slice them

Time to wrap

Stack 3 taro leaves, place 1 piece of salmon in the middle, sprinkle with sea salt, add some julienned carrots, sliced onions a few stem pieces and some mushrooms. Add 1 tablespoon of mayo. Form the leaves into a bundle. Lay 1 Ti leaf on the table and place the salmon bundle on the end of the Ti leaf and roll tightly. Place the roll on the second Ti leaf and roll end to end. Split the long stem and tie the bundle together

Cooking

Add 1 cup of water, 1 tablespoon liquid smoke and the trivet to your pot

Layer the Lau Lau into the pot

Close and seal your lid

Set your pot tomanual 60 minutes.... do 10 minute npr

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