Thai-Inspired Poached Salmon


  • 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
  • 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.
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