Multicooker - Chocolate-Walnut Blondies
Multicooker - Salmon with Ginger-Scallion Relish
By :Kate Merker |
Course | Main Course |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Fish & Seafood |
Duration | 15-30 min |
Diet | Dairy Free, Gluten Free, Low Carb, Paleo |
Cooking Technique | Multicooker |
Prep Time | 15 minutes |
Cook Time | 15 minutes |
Servings |
4 servings
|
Ingredients
- 4- inch piece ginger peeled
- 3 cups Water
- 4 salmon fillets center-cut,
6-ounces each and1 inch thick) - 4 tablespoons grapeseed oil or canola oil, divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons low-sodium soy sauce tamari for gluten free option
- 1 tablespoon sherry vinegar
- 1 teaspoon honey
- 4 scallions finely chopped
- Cooked rice for serving, optional
Ingredients
|
Instructions
- Grate
3 tablespoons of ginger and set aside, then thinly slice the remaining ginger. - Add the sliced ginger to the Multicooker. Place the rack in the pot, then add the water. Press Steam, adjust the timer to 15 minutes, and bring the water to a boil.
- Brush the salmon fillets with
1 tablespoon of the grapeseed oil and season with the salt and black pepper. - Place the fish on the rack in the pot. Cover with the lid and steam until the fillets are opaque throughout, 8 to 10 minutes. Press Cancel. Transfer the fish to plates.
- While the fish is cooking, make the ginger-scallion relish. In a medium bowl, whisk together the soy sauce, vinegar, and honey. Stir in the grated ginger and remaining
3 tablespoons grapeseed oil. Add the scallions to the bowl and mix to combine. - Spoon the relish over the salmon and serve with rice (if using).
Kate Merker
All recipes by : Kate Merker
Newsletter
Leave a Reply
Want to join the discussion?Feel free to contribute!