I must admit that I have not learned to use my electric pressure cooker (Instant Pot) as well as I might. I have become an expert at making rice; white, brown and sushi. I have also made a delicious 30 minute chicken soup. The very first meal I tried was a succulent braised roast. Beyond that I hadn’t done much with my pot and I felt that was a shame so I started experimenting. And I discovered something; the Instant Pot is a wonderful way to cook frozen salmon. One night I wasn’t feeling well and still wanted to make the hubby a good meal. I thought of the Instant Pot and decided to try something. I added some rice, water and a piece of frozen salmon. (Salmon is his favorite fish so we buy it in bulk and keep it in the deep freezer.) The rice came out perfectly and to my surprise so did the salmon. This was great; I now had another easy to make dinner for the hubby when I don’t feel well. This instant pot salmon recipe came out pretty well and I am sure I will be making others for him.
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Instant Pot Salmon with Pineapple, Zucchini Rice
Serves 2
- 2 6 oz salmon filets, frozen
- salt and pepper
- 1 cup brown rice
- 1 TBS grated gingerroot
- 1/2 cup water
- 1 cup pineapple, cut in small pieces
- 1 cup green pepper, cut in small pieces
- 1 cup zucchini, cut in small pieces
- 1/2 cup chopped onion
- 3 TBS dried cranberries
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 2 TBS pistachios, roughly chopped
- Add the rice, pineapple, zucchini, peppers, onions, gingerroot, salt, pepper and dried cranberries to the instant pot. Pour in the water and give everything a swirl.
- Season the salmon filets with salt and pepper. Place on top of the ingredients in the Instant pot, skin side up
- Cook in the instant pot on brown rice (18 minutes)
- To serve, place the rice, then the fish and top with the vegetable mixture. Sprinkle the chopped nuts over top
How Was the Instant Pot Salmon Recipe?
I have no clue as I did not eat it. Hahahaha. The hubby however, loved it. He loves how the salmon tastes when I cook it for him in the instant pot – he says it is moist, flaky and perfectly cooked. I can’t ask for better, can I? He also enjoyed the rice with it’s mild ginger heat and the sweetness from the pineapple.
Questions? Comments? Leave them HERE
PrintInstant Pot Salmon with Pineapple Zucchini Rice
A moist salmon filet with a flavorful brown rice
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 23 minutes
- Yield: 2 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Ingredients
- 2 6 oz salmon filets, frozen
- salt and pepper
- 1 cup brown rice
- 1 TBS grated gingerroot
- 1/2 cup water
- 1 cup pineapple, cut in small pieces
- 1 cup green pepper, cut in small pieces
- 1 cup zucchini, cut in small pieces
- 1/2 cup chopped onion
- 3 TBS dried cranberries
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 2 TBS pistachios, roughly chopped
Instructions
- Add the rice, pineapple, zucchini, peppers, onions, gingerroot, salt, pepper and dried cranberries to the instant pot. Pour in the water and give everything a swirl.
- Season the salmon filets with salt and pepper. Place on top of the ingredients in the Instant pot, skin side up
- Cook in the instant pot on brown rice (18 minutes)
- To serve, place the rice, then the fish and top with the vegetable mixture. Sprinkle the chopped nuts over top
Notes
I only show one filet in the photos as I only made one for the hubby.
Keywords: salmon, instant pot, instant pot dinner
