Instant Pot Salmon with Broccoli & Soy-ginger Dressing

written by Instant Pot Cooking | August 2, 2021

Ingredients:

1 pound wild-caught Alaskan salmon, cut into four 4-ounce fillets
Fine sea salt and freshly ground black pepper

Soy-Ginger Dressing
6 tablespoons extra-virgin olive oil
2 tablespoons soy sauce or tamari
2 tablespoons raw apple cider vinegar
1 tablespoon minced fresh ginger (about 1-inch knob)
1 clove garlic
3 tablespoons pure maple syrup
1 teaspoon toasted sesame oil
1 pound broccoli, cut into florets
Sesame seeds, for garnish
Chopped green onions, tender white and green parts only, for garnish

Directions:

Pour 1 cup water into the Instant Pot and arrange the handled trivet on the bottom. Place the salmon fillets on the trivet in a single layer, skin side down. Sprinkle them generously with salt and pepper.

Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 0 minutes (don’t worry, the cooking actually starts during the pressure build-up and release and that’s why the timer is only set to 0 minutes). When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure.

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.

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 (again, the cooking actually happens even before the timer starts). When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure.

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.