It doesn’t get much simpler than this to make Italian pasta.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon vegetable oil
- 3 drops sesame oil, or to taste
- ¼ cup diced onion
- 2 diced green onions, white and green parts
- 1 teaspoon garlic powder
- ½ cup diced fresh tomato
- 2 tablespoons fish sauce
- 1 cup vegetable broth
- 1 (11 ounce) salmon side, bones removed with pliers
- 1 cup coconut milk
- 1 ½ cups broccoli florets
- 1 cup chopped kale
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Warm vegetable oil in pot, and add sesame oil. Add onion and green onions and saute for 1 minute. Add garlic powder; cook for 1 minute. Mix in diced tomato and pour in fish sauce; cook until heated through, about 2 minutes.
- Add vegetable broth to the pot and place salmon on top of the liquid and vegetables. Select Cancel to turn off Saute mode, and close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 20 minutes. Remove lid. Pour in coconut milk, then add broccoli and kale. Mix vegetables gently around the side of salmon, but be careful not to break up the cooked salmon. Sprinkle salt and pepper over top. Replace lid and set vent to “Sealing.”
- Select the Steam function and steam for 2 minutes. Release pressure by turning the seal to “Venting.” Remove lid.
- Use a side of salmon weighing between 10 and 12 ounces. If you are using frozen salmon, set the timer during the High pressure cooking phase to 7 minutes.
- You can use coconut milk or coconut cream, depending on your preference.
Nutrition Facts
| Calories | 651 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 5 g |
| Protein | 38 g |
| Saturated Fat | 26 g |
| Sodium | 2041 mg |
| Sugars | 6 g |
| Fat | 50 g |
| Unsaturated Fat | 0 g |
Reviews
Love to make this – smells so good and tastes fantastic. We made a few changes just because of what we had on hand. We used zucchini instead of broccoli, baby spinach instead of kale, and unsalted chicken broth instead of vegetable broth. Thank you!
Flavor was outstanding. Found the onions and tomatoes stuck a bit to the bottom of the Instant Pot. Might use a little more oil next time.
We loved it had to make adjustments, like no tomatoes, spinach instead of kale because that’s what I had available. I also did it on a skillet. Perfect
Not interesting at all. Very disappointing. Very blan in taste. Nobody enjoyed it very much.
I did make a few changes ….like left out the vegetable broth & just used the coconut milk. Didn’t use the kale…think you could substitute any vegetables…I used carrots broccoli & didn’t have an instant pot so did it in the oven….loved the taste & so did hubby…would do it again!
I made this on the COOKTOP in a large frypan. Easy and so quick. Just follow the recipe to the sauté, use fresh garlic, cut the Kale and broccoli florets small, top with two portions of salmon, cover. The salmon poaches, after 2 mins carefully flip over to finish, add coconut milk, stir carefully, poach a further 3 mins or until broccoli cooked.
Absolutely delicious!!! I will lower sugar amount next time…
Not bad. My husband liked it and he normally doesn’t like salmon. I liked everything but the salmon.