Instant Pot Coconut Salmon with Fresh Herbs and Lime
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Instant Pot salmon? Yes, it’s a thing, and it’s delicious. Give Sarah Copeland’s recipe for coconut salmon with fresh herbs and lime—from her new Instant Family Meals—one taste and you’ll never look back.
“When my family moved from New York City to upstate New York,” Copeland writes, “I craved the fast, flavorful takeout dinners we left behind. As I was wishing for more lightning fast, tasty meals, Kay Chun’s Coconut Salmon Curry came across my radar, and I’ve been riffing on salmon and coconut ever since.”
According to Copeland, steam-poaching the fish in coconut milk keeps it moist and gives it an instant jolt of flavor. To make this a full one-pot meal, you can toss in about 12 ounces sliced shiitake mushrooms or snap peas (or as Kay does, add baby spinach) alongside the fish.
Reprinted with permission from Instant Family Meals. Copyright © 2020 by Sarah Copeland. Photographs copyright © 2020 by Christopher Testani. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
4 center-cut salmon fillets (about 1½ pounds total), skin discarded and pin bones removed
1 teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons coconut oil or canola oil
1 fresh green chile, such as serrano or jalapeño, thinly sliced
One 2-inch piece fresh ginger, peeled and minced
One 13.5-ounce can unsweetened full-fat coconut milk
1 teaspoon fish sauce (such as Red Boat)
1 teaspoon ground turmeric
1 to 2 tablespoons fresh lime juice
Cooked jasmine rice or other long-grain white rice
2 packed cups fresh basil, cilantro or mint leaves, or a combination
1. Season the salmon with the salt and pepper.
2. Put the coconut oil, chile and ginger in the inner pot of the pressure cooker and set to Sauté. Cook until fragrant, about 1 minute.
3. Add the coconut milk, fish sauce, and turmeric. Lay in theseasoned salmon. Lock on the lid and Pressure Cook on High Pressure for 1 minute for medium-rare or 2 minutes for well done. Release the pressure manually, open the lid and stir in the lime juice.
4. Serve the fish with the broth over jasmine rice. Garnish with the herbs and serve with lime wedges for squeezing over the top.
Note: To make spicy coconut salmon, add 1 to 2 teaspoons Sriracha to the pot along with the coconut milk.