Instant Pot Salmon And Rice Recipes

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20-MINUTE INSTANT POT SALMON AND RICE BOWL



20-Minute Instant Pot Salmon and Rice Bowl image

This fresh, healthful and flavorful meal comes together perfectly in 20 minutes. The rice is seasoned with a bit of vinegar and sugar to mimic sushi rice and the salmon is steamed, so it stays moist and delicate. Make sure you let the pot rest for the full 8 minutes so the the rice has time to absorb all the liquid it needs.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

2 cups long-grain rice, rinsed
5 tablespoons rice vinegar
1 teaspoon sugar
Kosher salt
1 1/2 pounds salmon, skin removed, flesh cut into 2-inch chunks
1 medium carrot, peeled
1 bunch scallions
3 Persian cucumbers
1 bunch radishes or 1 small daikon, peeled
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
3 cups raw greens such as arugula, baby spinach, radish sprouts or shredded Napa cabbage
Toasted white or black sesame seeds or furikake, for topping

Steps:

  • Combine the rice, 2 cups water, 2 tablespoons vinegar, sugar and 1 teaspoon salt in a 6-quart Instant Pot®. Place the salmon on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes.
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 8 minutes, being careful of any remaining steam, unlock and remove the lid.
  • Meanwhile, thinly slice the carrot, scallions, cucumbers and radishes or daikon and place in a large bowl. Toss with the remaining 3 tablespoons rice vinegar, soy sauce and sesame oil. Right before serving, toss with the greens. Divide the salmon and rice between four bowls, top with salad and sprinkle with the sesame seeds or furikake.

INSTANT POT SALMON AND RICE



Instant Pot Salmon and Rice image

When you want a flavorful dinner that is so easy to make, you've got to try this Instant Pot Teriyaki Salmon and Rice. This gluten-free recipe has only six ingredients and is a family favorite. Serve the leftovers for lunch the next day.

Provided by Carrie Forrest, MPH in Nutrition

Categories     Main dish

Time 35m

Yield 4

Number Of Ingredients 7

1 cup long-grain white rice (I recommend Basmati or Jasmine)
1 ¼ cups water
4 frozen salmon fillets (about 6 ounces each piece)
¼ cup rice wine vinegar
¼ cup coconut aminos or reduced sodium tamari
2 teaspoons toasted sesame oil
1 tablespoon maple syrup

Steps:

  • Place your rice in a fine-mesh sieve and rinse it thoroughly under fresh running water until the water runs clear.
  • Transfer the rinsed rice to the bowl of a 6-quart Instant Pot.
  • Add the water to the pot with the rinsed rice.
  • Place the frozen salmon fillets on top of the water and rice mixture, but don't stir.
  • Lock on the lid and set the time to 4 minutes at high pressure.
  • When the cooking time is up, let the pressure come down naturally for only five minutes. Then, carefully use the quick release to get rid of the pressure.
  • Remove the lid and transfer the cooked rice and salmon to a serving dish.
  • In a small bowl, combine the rice wine vinegar, coconut aminos, sesame oil, and maple syrup. Stir and then pour over the salmon and rice.
  • Serve warm.

Nutrition Facts : Calories 438 calories, Sugar 3.9 g, Sodium 557.8 mg, Fat 10.6 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 42.4 g, Fiber 0.6 g, Protein 42.4 g, Cholesterol 86.9 mg

INSTANT POT SALMON WITH GARLIC POTATOES AND GREENS



Instant Pot Salmon with Garlic Potatoes and Greens image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 1/4 pounds small red-skinned potatoes, halved or quartered
4 tablespoons unsalted butter
Kosher salt and freshly ground pepper
Four 5- to 6-ounce skin-on center-cut salmon fillets (3/4 to 1 inch thick)
1/4 teaspoon paprika
1/2 teaspoon grated lemon zest, plus lemon wedges for serving
4 cloves garlic, minced
4 cups packed mixed baby spinach and arugula (about 3 1/2 ounces)

Steps:

  • Put the potatoes in the bottom of an Instant Pot. Add 1 cup water, 2 tablespoons of the butter, 1/2 teaspoon salt and a few grinds of pepper. Place the pot's steam rack over the potatoes.
  • Rub the top and sides of the salmon fillets with the paprika and lemon zest and season generously with salt and pepper. Place skin-side down on the rack. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 3 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure.
  • Remove the salmon and rack and set the cooker to saute at normal heat. When the potatoes start sizzling, add the garlic and cook, stirring, until softened, 1 to 2 minutes; stir in the remaining 2 tablespoons butter and season generously with salt and pepper. Smash the potatoes with a fork or wooden spoon until chunky.
  • Turn off the cooker. Add the mixed greens to the potatoes and stir until wilted, 1 to 2 minutes. Season with salt and pepper. Divide the salmon and potato mixture among plates. Serve with lemon wedges.

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