Ginger Salmon with Vegetables

(Total Time: 45 MIN| Serves: 4)

Ingredients:
4 medium-sized salmon steaks
1 garlic clove, crushed
2 tbsp soy sauce
7 oz broccoli, chopped
7 oz kale, chopped
2 tbsp sesame oil
2 tbsp rice vinegar
1 cup chicken stock

Spices:
2 tsp ginger, freshly grated
¼ tsp chili powder
1 tsp sea salt
½ tsp black pepper, freshly ground

Directions:

1. Rub steaks with garlic, ginger, and chili powder. Sprinkle with some salt and pepper place in a small baking dish. Loosely cover with the aluminum foil and set aside.
2. Plug in the instant pot and add vegetables. Pour in the chicken stock and season with salt and some pepper. Seal the lid and set the steam release handle.
3. Press the ‘’Manual’’ button and set the timer for 10 minutes.
4. When done, perform a quick release and open the lid. Remove the vegetables and drain. Place in a deep bowl and drizzle with some sesame oil, soy sauce, and rice vinegar. Set aside.
5. Position a trivet in the inner pot and place the baking dish on top. Pour in 2 cups of water and seal the lid.
6. Set the steam release handle again and press the ‘’Manual’’ button. Set the timer for 8 minutes on high pressure.
7. When done, perform a quick release and open the lid. Remove the steaks from the pot and set aside.
8. Now press the ‘’Sauté’’ button and add the vegetable mixture. Briefly cook – for 3-4 minutes, stirring constantly. Press the ‘’Cancel’’ button.
9. Remove the vegetables from the pot and place on a large serving platter. Top with salmon steaks and optionally season with some more salt or pepper to taste.
10. Serve immediately.
    Per Serving(Calories 313 | Total Fats 16.4g | Net Carbs: 7.4g | Protein: 32.7g |Fiber: 2.1g)