Instant Pot Salmon - Best 3 Ways Cut Down

Name: Instant Pot Salmon - Best 3 Ways Cut Down
Total time: 25 min
Ingredients: 2 tbsp White miso, paste; 2 tbsp Butter, softened; 1 ½ tbsp Maple syrup; 2 Salmon, skinless; 1 ½ cups Rice, rinsed; 2 tbsp Ginger, grated; 1 tbsp Mirin; 2 tsp Dashi; 1 tsp Toasted sesame oil; 1 tsp Salt; 1 cup Edamame bean, frozen; 3 Bok choy, halved; Daikon, sliced; Scallion, thinly sliced, for garnish; Furikake, for garnish

By Tasty · 25 min

Ingredients

White miso · paste2 tbsp
Butter · softened2 tbsp
Maple syrup1 ½ tbsp
Salmon · skinless2
Rice · rinsed1 ½ cups
Ginger · grated2 tbsp
Mirin1 tbsp
Dashi2 tsp
Toasted sesame oil1 tsp
Salt1 tsp
Edamame bean · frozen1 cup
Bok choy · halved3
Daikon · sliced
Scallion · thinly sliced, for garnish
Furikake · for garnish

Instructions

Mix the miso, butter and maple syrup in a small bowl until smooth.
Pat the salmon dry and spread the miso butter over the tops and sides of the fillets.
Put the water and rinsed rice in the Instant Pot insert. Stir in the ginger, mirin, dashi, sesame oil and salt.
Scatter the edamame over the rice, arrange the bok choy halves cut side up on top, then place the salmon fillets on the bok choy.
Close the lid with the valve set to sealing. Cook on high pressure for 2 minutes, let the pressure release naturally for 6 minutes, then release the rest manually.
Open the pot and lift out the salmon. Divide the rice, edamame and bok choy between 2 bowls and top each with a salmon fillet.
Garnish with the pickled daikon, scallion and furikake, and serve right away.

Summarized from Tasty's video. Watch it for the details.

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