Seasoned Rice with Shrimp and Salmon


  • 2 ½ tbsp olive oil
  • 2 cloves garlic finely minced
  • 1 tsp merkén, smoked chili pepper
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp cinnamon powder
  • ½ tsp turmeric powder
  • ½ tsp curry
  • ½ red pepper, finely diced
  • 2 cups white rice
  • ½ lb (200 g fresh salmon, cubed
  • 8 Ecuadorian shrimp
  • 2 ½ cups water
  • 1 tbsp mixed sunflower and pumpkin* seeds"
  • Place the inner pot inside the Instant Pot. Add the oil, garlic, merkén, salt, black pepper, cinnamon powder, turmeric powder, curry, and red pepper. Press Saute and set time to 2 Minutes . Stir with a wooden spoon. After about 1 Minute, add the rice and shrimp. Continue to sauté until the time is up.
  • Add the water and cubed salmon.
  • Close and lock the Instant Pot lid, making sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 4 Minutes.
  • Once the time is up, press the pressure button to release all the air.
  • Serve immediately and add seed mix, or let cool and refrigerate.
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