Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 3 – 4
INGREDIENTS:
¾ cup water, 1 – pound salmon filet skin on
3 teaspoons ghee or other healthy fat
¼ teaspoon salt or to taste, ½ – teaspoon pepper
½ lemon thinly, 1 – zucchini julienned
1 red bell pepper julienned, 1 – carrot julienned
DIRECTIONS:
1. Spot salmon, skin down at the rack.
2. Shower salmon with ghee/fats, season with salt and pepper and spread
with lemon cuts.
3. Close the Instant Pot and make certain the vent is swung to “Fixing”.
4. While salmon chefs, julienne your vegetables.
5. Press the “Warm/Cancel” trap. Evacuate pinnacle, and making use of
warm cushions, cautiously expel rack with salmon and set on a plate.
6. Expel herbs and cast off. Include vegetables and set the cover returned
on.
7. Press “Sauté” and allow the greens to cook dinner for the simplest 1 or 2
minutes.
8. Serve veggies with salmon and add the last teaspoon of fat to the pot
and pour a tad little bit of the sauce over them each time wanted.
NUTRITION: Calories 296g Fat 15g Carbs 8g Sugar 4g Protein 31g Smart
Points: 10