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Pressure Cooker Vietnamese Caramel Salmon Recipe

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This recipe for Pressure Cooker Vietnamese Caramel Salmon, by , is from Gumby's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Gary Bryan

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp coconut oil, melter
or
1 tbsp extra-virgin olive oil
⅓ c packed light brown sugar
3 tbsp Asian fish sauce
1˝ tbsp soy sauce
1 tsp grated fresh ginger
Finely grated zest of 1 lime
Juice of ˝ lime
˝ tsp freshly ground black pepper
4 skinless salmon fillets, preferably center-cut pieces, 6-8 oz each
Sliced green onions (green and white parts), for garnish
Fresh cilantro leaves, for garnish

Directions:
Directions:
Using the sauté fuction of your pressure cooker, whisk together the oil, brown sugar, fish sauce, soy sauce, ginger, lime zest and juice, and black pepper. Bring to a simmer and then turn off the heat.

Place the fish in the pressure cooker, skin-side up (if you have not already removed the skin). Spoon the sauce over the fish, cover and cook on low pressure for 1 minute. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Check the fish for doneness by cutting into one of the fillets. If you prefer your salmon more well-done, cook if for an additional minute using the sauté function.

Carefully lift the salmon fillets onto a serving platter, fliiping them over so that the browned caramelized side is facing up. Reduce the sauce on the sauté function until it is thick and syrup consistency, about 3 minutes. Spoon the sauce over the salmon and garnish with the green onions and cilantro.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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