Thai Salmon Fillets
This light healthy fish dish has wonderful sweet flavours and is great for quick lunches.
Best served topped with chopped spring onions and a wedge of lemon or lime on the side for squeezing. This recipe is great with rice or noodles if you want to make it go further.
1 tbsp olive or cooking oil
250g shiitake mushrooms
2 leeks, sliced
500g salmon fillet, skinned and quartered
3cm fresh ginger, peeled and grated
1 tsp sesame oil
1 garlic clove, crushed
1 tsp soy sauce (GF)
Salt and pepper (to taste)
Suitable for: Pressure King Pro 5L 12-in-1 Pressure Cooker
Make a marinade by mixing the ginger, soy sauce, sesame oil and garlic in a bowl and set aside for later.
Select the BROWNING function then add the oil and allow to heat. Add the mushrooms and leeks and stir regularly for ~6 minutes until they begin to soften, then press CANCEL.
Place the salmon on top and spread the marinade over the top.
Put the lid on and close the pressure valve then select the FISH function and adjust the time to 10 minutes.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.