Asian Pineapple Salmon


Asian Pineapple Salmon


2 - 6 oz Salmon fillets (or halibut or cod – any thick fillet)
2 Tbsp soy sauce
1 Tbsp fish sauce (optional)
2 Tbsp water
1/4 cup pineapple juice
1 tsp minced ginger
1 clove of garlic, crushed
1/4 cup pineapple tidbits

Vegetables, your choice. I like a combination of: Fennel, asparagus, broccoli florets, red and yellow bell peppers and sugar snap peas.

2 Tbsp soy sauce
1 Tbsp water
1 Tbsp lemon juice
1/2 tsp of sesame oil
Salt and pepper


Place salmon in an oven-safe baking dish you have sprayed with cooking spray. In a bowl, mix together the soy sauce, fish sauce (if using), water, pineapple juice, ginger and garlic. Pour this over the salmon and add the pineapple pieces. No need to cover this container.

Place all the veggies into a second pan or tin foil boat. If using tin foil, leave it quite long to be able to crimp it closed. Pour the soy sauce, water, lemon juice and sesame oil over the veggies. Season with salt and pepper to taste.

Cover the vegetable pan with foil or crimp the foil boat tightly.

Put 1 1/2 cups of water and the trivet in the Instant Pot. Put the dish with the fish in it on the trivet and the vegetable container on top. Separate with a second trivet or some wooden skewers or chopsticks if you like.

Close the pot and make sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button. Adjust time using the + and - buttons to get to 6 minutes. When it beeps that it's done, flip the valve to Venting for a quick release.

This is a delightful, healthy, low cal dinner...and it tastes fantastic.

Instant Pot