The Summer of 2021 feels like it’s all about making up for the time and traditions we all collectively missed out on during the Summer of 2020. My schedule for the next few weeks- when I’m not working, of course- is filled with plans with friends and family, long overdue beach days, travel throughout New England for cookouts/BBQs/parties and plenty of outdoor activities to keep my weekends bustling and busy.
So, naturally- the quicker and easier a meal is for me to prepare for myself and/or others- the better. Bonus points if those recipes incorporate some of the most beloved flavors of the season. Extra bonus points if they include seafood, too- something I really enjoy eating this time of year.
This instant pot recipe is a clear winner- featuring salmon, rich coconut and lime- making it a tasty, tangy and dare I say tropical dish that is ready to serve in just minutes (!!!)
I whipped this up this past weekend for some of my family who were visiting leading up to Father’s Day- and both the flavors AND the short amount of time this light meal took to prepare was a huge hit with them!
WHAT YOU’LL NEED:
- 4 center-cut salmon fillets (about 1½ pounds total), skin discarded and pin bones removed
- 1 teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons coconut oil or canola oil
- 1 fresh green chile, such as serrano or jalapeño, thinly sliced
- One 2-inch piece fresh ginger, peeled and minced
- One 13.5-ounce can unsweetened full-fat coconut milk
- 1 teaspoon fish sauce (i.e. Red Boat)
- 1 teaspoon ground turmeric
- 1 to 2 tablespoons fresh lime juice
- 2 packed cups fresh basil, cilantro or mint leaves, or a combination
- Lime wedges
WHAT YOU’LL DO:
1. Season the salmon with the salt and pepper.
2. Put the coconut oil, chile and ginger in the inner pot of the pressure cooker and set to Sauté. Cook until fragrant, about 1 minute.
3. Add the coconut milk, fish sauce, and turmeric. Lay in the seasoned salmon. Lock on the lid and Pressure Cook on High Pressure for 1 minute for medium-rare or 2 minutes for well done. Release the pressure manually, open the lid and stir in the lime juice.
4. Serve the fish with the broth. Garnish with the herbs and serve with lime wedges for squeezing over the top.
You can serve this fish and broth over steamed rice, vegetables, zoodles, etc. Once it’s out of the instant pot- it’s completely customizable!
The salmon was so flaky and tender, with just the right amount of a sweet and spicy kick to make it anything but boring or plain. This is definitely going to be filed under “Favorite Summer Dishes” for those rare nights I’m not grilling or eating chilled entrees when the temperatures are soaring.