Soy-Ginger Salmon with Broccoli
Salmon is an excellent source of protein and omega-3 fatty acids, and it comes to perfection in just minutes in the Instant Pot. Because the broccoli cooks even faster than the fish, you add it at the very end of the cooking process to ensure it doesn’t turn to mush. Whip up this addictive soy-ginger dressing while the pot is coming to pressure for an easy 20-minute meal. Serve any extra dressing over a simple salad on the side.
Servings Prep Time
4servings 5minutes
Cook Time
12minutes
Servings Prep Time
4servings 5minutes
Cook Time
12minutes
Ingredients
  • 1lb wild-caught Alaskan salmoncut into four 4-ounce fillets Fine sea salt and freshly ground black pepper
SOY-GINGER DRESSING
  • 6tbsp extra-virgin olive oil
  • 2tbsp soy sauce or tamari
  • 2tbsp raw apple cider vinegar
  • 1tbsp minced fresh ginger(about 1-inch knob)
  • 1clove garlic
  • 3tbsp pure maple syrup
  • 1tsp toasted sesame oil
  • 1lb Broccolicut into florets
  • sesame seedsfor garnish
  • Chopped green onions, tender white and green parts onlyfor garnish
Instructions
  1. 1. Pour 1 cup water into the Instant Pot and arrange the handled trivet (see page 11) on the bottom. Place the salmon fillets on the trivet in a single layer, skin side down. Sprinkle them generously with salt and pepper.
  2. 2. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 0 minutes (see page 17). When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure.
  3. 3. While the fish is cooking, make the dressing. Combine the olive oil, soy sauce, vinegar, ginger, garlic, maple syrup, and sesame oil in a blender and blend until smooth, about 1 minute. Set aside until ready to serve.
  4. 4. When the floating valve drops, remove the lid and place the broccoli directly on top of the cooked fish. Secure the lid again and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 0 minutes. When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure.
  5. 5. When the floating valve drops, remove the lid. Use tongs to transfer the steamed broccoli and salmon to serving plates. Drizzle the dressing over the top and garnish with the sesame seeds and green onions. Store leftovers in an airtight container in the fridge for 4 days.
Recipe Notes

MAKE IT VEGAN

Instead of salmon, serve the soy-ginger dressing over a bowl of steamed vegetables and brown rice to make a sushi-style bowl. Roasted red bell peppers have a similar texture to raw fish, so they make an excellent vegan substitute.

MAKE IT GLUTEN-FREE

Use tamari instead of soy sauce.