Craving a meal that’s both incredibly delicious and ridiculously easy? Look no further! This Instant Pot Ginger Salmon with Vegetables is your new weeknight hero. We’re talking flaky, perfectly cooked salmon infused with zesty ginger and garlic, served alongside vibrant, tender-crisp broccoli and kale. The best part? Your Instant Pot does most of the work, delivering a restaurant-quality dish in under 45 minutes. Say goodbye to boring dinners and hello to your new favorite healthy obsession!
Ingredients
• For the Salmon
• 4 medium salmon steaks, about 6 oz / 170g each
• 2 tsp / 10g fresh ginger, grated
• 1 large garlic clove, crushed
• ¼ tsp / 1g chili powder
• ½ tsp / 2g sea salt
• ¼ tsp / 1g black pepper, freshly ground
• For the Vegetables & Sauce
• 7 oz / 200g broccoli, chopped into florets
• 7 oz / 200g kale, chopped
• 1 cup / 240 ml chicken stock
• 2 tbsp / 30 ml soy sauce
• 2 tbsp / 30 ml sesame oil
• 2 tbsp / 30 ml rice vinegar
• Salt and pepper to taste
Instructions
1. Directions
2. In a small bowl, combine the grated ginger, crushed garlic, and chili powder. Rub this mixture all over the salmon steaks, then season with salt and pepper. Place the salmon in a small baking dish that fits inside your Instant Pot, cover loosely with foil, and set aside.
3. Pour the chicken stock into the Instant Pot liner. Add the chopped broccoli and kale. Secure the lid and set the steam release valve to the “Sealing” position.
4. Select “Manual” or “Pressure Cook” and set the timer for 1 minute on high pressure. This will result in tender-crisp vegetables.
5. Once the timer finishes, perform a quick release. Carefully open the lid, remove the vegetables with a slotted spoon, and drain any liquid from the pot.
6. In a separate bowl, toss the warm vegetables with sesame oil, soy sauce, and rice vinegar. Set aside.
7. Place a trivet inside the empty Instant Pot liner and pour in 1 cup of water. Carefully lower the baking dish with the salmon onto the trivet.
8. Secure the lid and set the valve to “Sealing”. Select “Manual” or “Pressure Cook” and set the timer for 5-8 minutes on high pressure, depending on the thickness of your salmon.
9. When done, perform a quick release. Carefully remove the baking dish and set the salmon aside. Discard the water from the pot.
10. Select the “Sauté” function. Add the vegetable and sauce mixture back to the pot and cook for 2-3 minutes, stirring gently, to warm through and slightly thicken the sauce.
11. Arrange the vegetables on a serving platter and top with the perfectly cooked salmon steaks. Serve immediately.
Nutritional Information
• Per Serving: Calories 313 | Total Fats 16.4g | Net Carbs: 7.4g | Protein: 32.7g | Fiber: 2.1g
Pro Tips
• For truly tender-crisp vegetables, set the cook time to 1 minute. The time it takes for the pot to come to pressure is enough to perfectly steam them without turning them to mush.
• Opt for salmon steaks or fillets that are similar in thickness to ensure they cook evenly. Adjust the cook time by a minute or two for thinner or thicker cuts.
• Serve this dish over a bed of fluffy quinoa or brown rice to soak up any extra sauce and create a more filling meal.
FAQ
Q: How long do I cook salmon in the Instant Pot for this recipe
A: You should cook the salmon on high pressure for 5-8 minutes. The exact time depends on the thickness of your salmon steaks, so adjust by a minute or two for thinner or thicker cuts.
Q: How do I prevent the vegetables from getting mushy
A: To ensure your vegetables are tender-crisp, cook them on high pressure for only 1 minute. The time it takes for the Instant Pot to build pressure is enough to steam them perfectly without turning them to mush.
Q: What can I serve with this ginger salmon and vegetables
A: This dish is delicious on its own, but for a more filling meal, you can serve it over a bed of fluffy quinoa or brown rice to soak up the extra sauce.
