No carb diet

    Spicy Pepper Salmon

    (Total Time: 20 MIN| Serves: 4)

    4 salmon fillets, about 1 lb
    1 medium-sized red bell pepper, finely chopped
    1 small chili pepper, finely chopped
    ¼ zucchini, cubed
    3 tbsp butter
    1 tbsp olive oil
    1 cup fish stock
    1 tsp sea salt
    2 tsp black pepper, freshly ground
    1 tsp dried parsley


    1. Rinse the salmon fillet under cold running water and pat dry with a kitchen paper. Place on a large cutting board and slice in 4 equal pieces. Set aside.
    2. In a small bowl, whisk together olive oil, salt, pepper, and dried parsley. Generously brush fillets with this mixture and place in the steam basket.
    3. Pour in 2 cups of water in the inner pot and seal the lid. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Steam’’ button. Set the timer for 4 minutes on high pressure.
    4. When done, perform a quick release and open the lid. Using oven mitts remove the steam basket and set aside.
    5. Now press the ‘’Sauté’’ button and melt the butter in the inner pot. Add red bell pepper, chili pepper, and zucchini. Stir well and cook for 3-4 minutes.
    6. Pour in the stock and stir well. Seal the lid and set the steam release handle. Press the ‘’Manual’’ button and set the timer for 4 minutes on high pressure.
    7. When done, release the pressure naturally and open the lid. Add the previously prepared salmon and coat well with the sauce.
    8. Optionally, sprinkle with few drops of Tabasco sauce and serve immediately.
      Per Serving(Calories 364| Total Fats 23.7g | Net Carbs: 2.2g | Protein: 36.4g |Fiber: 0.6g)