Instant Pot 10-minute Vietnamese Salmon
Yield 2-3 servings
- 2 salmon filets, 5-6 ounces each
- ¼ cup chicken or vegetable broth
- 1 tablespoon melted coconut oil
- 1 teaspoon chili garlic sauce or sambal oelek
- 3 cloves garlic, finely minced
- 1 teaspoon corn starch
- 3 tablespoons hoisin sauce
- 2 tablespoons chopped fresh ginger
- 2 tablespoons tamari (regular or low-sodium)
- ½ lime, juiced
- ¼ teaspoon red pepper flakes
- A few lime slices and chopped green onions and/or cilantro for garnish
- Pat the fish filets dry.
- In the Instant Pot (before turning it on) whisk together the broth, coconut oil, chili garlic sauce or Sambal Olek, garlic, corn starch, hoisin sauce, ginger, tamari, lime juice and red pepper flakes.
- Turn on the Instant Pot to saute mode, bring the sauce to a simmer, then turn off the heat.
- Place the salmon in the pressure cooker, skin-side up. Spoon some of the sauce over the fish.
- Cover and cook on LOW PRESSURE for two minutes. Let the Instant Pot release naturally for five minutes, then release the remaining pressure manually.
- Carefully lift the fish out of the pot, flipping them over onto a serving plate so the browned side is facing up.
- Reduce the sauce on the saute mode until it thickens.
- Spoon the sauce over the salmon and garnish with green onions and/or cilantro and a lime slice.
Serving Idea: I served this over a 5-minute cabbage slaw I threw together by combining 4 cups finely shredded cabbage, ¼ cup each chopped cilantro and green onions, a sprinkle of cayenne pepper, a splash of rice vinegar, a squeeze of fresh lime juice, a handful of chopped peanuts and Aldi’s The Little Salad Bar Ginger Vinaigrette dressing.
Recipe by Empty Nest Eats at https://emptynesteats.com/instant-pot-vietnamese-salmon/