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Salmon and Vegetables in Electric Pressure Cooker Recipe

Salmon and Vegetables (Broccoli, Baby carrots) are steamed in electric pressure cooker. You can use 'thawed or frozen' skin-on salmon fillet, readily available at Wal-Mart. This can be served as a meal for 2 persons on high protein diet such as Atkins, Medifast, or South beach.

Each Salmon fillet should be about 1" thick, approximately 6oz

Ingredients

1. Water: 1 cup

2. Bay leaf: 1

3. Cinnamon stick broken in two pieces: 1

4. Whole Cloves (Spice): 3

5. Skin-on Salmon fillet: 2

6. Canola oil to brush Salmon

7. Fresh chopped broccoli: 2 cups

8. Fresh baby carrots: 1 cup

Method

1. Put water in Electric Pressure Cooking pot. Add Bay leaf, broken cinnamon stick, and whole cloves (spice) to water

2. Brush inside of steamer trivet lightly with oil to prevent food from sticking. Place steamer trivet over water in the Cooker pot

3, Lightly brush salmon fillet with Canola oil on both sides. Place Salmon skin-side down, side by side on the steamer trivet. Do not stack salmon on top of each other.

4. Place broccoli and Carrots around salmon

5. Close and Lock-in the lid. Turn the Pressure Release Knob to 'SEAL/CLOSE' position. Set the pressure to High (11.6 psi). Set the COOKING TIME to 6 minutes. Start the pressure cooker.

6. After the cooking time has elapsed, Cooker will go to WARM mode and start to dissipate pressure. After the pressure has dissipated for 4 minutes, turn the Pressure Release Knob to VENT/CLOSE position to release the remaining pressure. Un-lock and open the lid.

7. Wear mittens. Carefully grab the wire handle of the steamer trivet and pull it out of the cooker pot.

8. Remove Salmon and Vegetables. Serve with sauce/chutney, lime wedge.

RETURN TO ELECTRIC PRESSURE COOKING

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