https://www.copymethat.com/r/YQMuWuCZn/sweet-and-spicy-salmon-with-garlic-ginge/
17500653
D3ltxNf
YQMuWuCZn
2024-10-27 22:35:27
Sweet and Spicy Salmon with Garlic/ Ginger Boc Choy by Rich Lum
loading...
X
Cooked PIP in a 6 Quart IP on HP
Ingredients
- For the Salmon
- One 5 to 7 oz fresh or frozen Salmon filet
- ¼ cup Shoyu
- 2 Tablespoons Honey
- 2 Tablespoons Louisiana hot sauce or 1 teaspoon Hawaiian Ghost chili pepper water
- For the Boc Choy
- 2 teaspoons toasted sesame oil
- 1 teaspoon toasted sesame seeds
- 1 clove garlic..minced
- 5 to 6 ginger rounds..minced
- ⅛ Shoyu
Steps
- For the Salmon
- Place Salmon into your pip pan ( I used two 6” square Wilton pans)
- Pour the Shoyu, honey and hot sauce over the filet
- Set aside
- Make a cornstarch slurry...equal parts cornstarch an water
- For the Boc Choy
- Cut the Boc Choy in half lengthwise
- Spread the ginger and garlic on top of each half
- Pour Shoyu over the top
- Drizzle with sesame oil and sprinkle with sesame seeds
- Cover tightly with foil
- Add 1 cup of water and the trivet to your IP
- Put the veggie pan in first then stack the salmon pan on top
- Close and seal your lid
- Set your pot to manual or pressure cook for 7 minutes
- Do a QR
- Pour the salmon sauce into a small sauce pan over medium high heat and thicken with a cornstarch slurry...pour over salmon and serve
Notes
- Wilton Performance Pans Square Cake Pan, 6-Inch www.amazon.com/dp/B0000VM8DG/ref=cm_sw_r_cp_tai_wpQiBbK6G...