Thai-Inspired Poached Salmon

Although crispy fish can certainly be a treat, poaching it is just as desirable. It results in a moist, tender, and flaky fillet because there is little loss of moisture during the cooking process. Sriracha is the recommended hot sauce for this recipe.

Cuisine

Asian, Modern

Course

Dinner

Difficulty

Easy

Duration

less than 15 min

Cooking Technique

Pressure Cook

Keywords

4 people, asian, coconut milk, contributed, cook 6 min, dinner, easy, for juice and zest, fresh basil chiffonade, hot sauce, instant pot recipe, lemongrass paste, less than 15 min, modern, prep 4 min, pressure cook, pressure cooker recipes, salmon fillets, salt

Prep Time

4 min

Cook Time

6 min

Servings

4 people

Ingredients

1 can coconut milk
1 medium lime for juice and zest
1 tsp lemongrass paste
1 tbsp hot sauce
1/2 tsp salt
4 salmon fillets
1/2 cup fresh basil chiffonade

Instructions

In the Instant Pot, whisk together coconut milk, lime juice and zest, lemongrass paste, hot sauce, and salt. Add salmon and 1/4 cup basil. Lock lid.
Press the Manual or Pressure Cook button and adjust time to 3 minutes. When timer beeps, quick-release pressure until float valve drops. Unlock lid.
Transfer fish and broth to bowls and garnish with remaining basil. Serve warm.

Notes