Leave a Reply
Want to join the discussion?Feel free to contribute!
Chicken Cordon Bleu
Teriyaki Salmon
| By : |
| Prep Time | 10 minutes |
| Cook Time | 8 minutes |
| Servings |
2-4 servings
|
Ingredients
- 2 ounces salmon fillets about 8each
- 1/2 cup soy sauce use tamari if gluten free
- 1/4 cup Water
- 1/4 cup mirin can substitute sake or sherry
- 1 tablespoon sesame oil
- 2 teaspoons sesame seeds
- 1 clove garlic minced
- 1 tablespoon Ginger freshly grated
- 2 tablespoons brown sugar
- 2-3 green onions minced, reserve some for garnish
Ingredients
|
Instructions
- In a small bowl, add soy sauce, water, mirin, sesame oil, sesame seeds, garlic, ginger, brown sugar, and green onions and whisk to combine.
- Place salmon in two 6 inch square pans or two
8 inch mini loaf pans and pour half of the marinade over the salmon (reserve half of the marinade for serving). Allow salmon to marinate for 30 minutes in the fridge. - Add 1 cup of water to the pressure cooker pot and place trivet inside. Place the prepared pans inside, stacking them to form an X shape.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 8 minutes.
- While the salmon is cooking, pour reserved marinade into a small saute pan over medium high heat on the stove top. Mix
1 tablespoon of cornstarch with1 tablespoon of water and whisk to combine. Once the marinade comes to a simmer, slowly pour in the cornstarch slurry and whisk constantly until thickened, 1-2 minutes. Set aside. - When pressure cooking is complete, use a quick release.
- Serve warm over rice (or cauliflower rice for paleo) and drizzle the teriyaki sauce over the dish. Garnish with reserved green onion.
Marci is the mother of one sweet little girl and two high energy twin boys. She’s married to her motorcycle dream man and together they are raising their family in a small town in Utah. She obtained a Masters Degree in Nursing from Graceland University and currently works as a Family Nurse Practitioner with an emphasis in pediatrics. She has a passion for health and wellness and enjoys teaching these skills to others. She also has a great excitement for cooking and enjoys experimenting with a variety of ingredients and ethnic foods. She is thrilled to be sharing these recipes in her first cookbook and alongside her sister Cami on “TIDBITS”. Other hobbies include motorcycle adventures with her husband, running, arts and crafts with her children, and gardening.
You might also like
Feel free to contribute!
Download Recipe App
Delicious! My husband raved! I added a touch more brown sugar to the stovetop sauce and next time I’ll experiment with less soy sauce. A keeper!
So yummy.. didn’t have Mirin, and still came out delicious. Put it over a bed of cauliflower and had asparagus…
I made it for my family and they loved it! Unfortunately i had a cold that took away my appetite, so i will definitely be making it again in the near future 🙂
Loved this…have you ever tried Teryaki chicken breasts in the mini loaf pans the same way? any thoughts on adjusting cooking time…?