INSTANT POT SALMON (from frozen)
with basmati rice, frozen mango chunks + frozen broccoli florets✨(GF, DF)
@raeoftaupe
I personally try not to eat many refined grains, or grains in general really, but this is one of those meal combos that I don’t want to mess with and it hits the spot after a busy day! Speaking of a busy day, who wants lots of pans to clean up and a ton of food prep. Not me! This meal couldn’t be easier.
Serves 2-3
INGREDIENTS:
1 TBSP Olive or Avocado oil
1 cup basmati rice rinsed until clear
2 6-8 oz. frozen salmon fillets NOT defrosted
Salt and black pepper to taste
1 cup frozen mango chunks
1 cup frozen broccoli florets
4-6 oz. Cindy’s Kitchen Barcelona vinaigrette or make your own:
* 4 oz. olive or avocado oil
* 2 oz. balsamic vinegar
* 2 tsp garlic & herb seasoning
* 1 tsp salt
DIRECTIONS:
1. Pour 1 cup filtered water or broth plus 2 TBSP filtered water into the Instant Pot insert. Add a pinch of salt, 1 TBSP Olive or Avocado Oil and 1 cup well rinsed Basmati Rice.
2. Insert stainless steel steam rack (that comes with Instant Pot) and place the frozen mango + frozen broccoli around the outside rim of the steam rack. Then add the FROZEN salmon fillets on rack.
3. Sprinkle each with salt and black pepper to taste.
4. Set Instant Pot to manual, high-pressure for 5 minutes (make sure to check that your knob is pointing to ‘sealing’). It should take 7 to 8 minutes to come to pressure.
5. In the meantime, make the vinaigrette if needed. Combine all ingredients listed for vinaigrette in a glass jar, place on the tight-fitting lid and shake for 60 to 90 seconds until well combined.
6. Allow for a 2-minute natural pressure release on the Instant Pot and then immediate quick release.
7. Plate cooked rice, mango, and broccoli. Top rice with your vinaigrette. Then add your salmon.
8. Enjoy! 😊
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