Coconut Salmon

Ingredients

  • 4 Salmon Fillets, skin discarded and pin bones removed
  • 1 teaspoon Fine Sea Salt
  • 1/4 teaspoon Ground Black Pepper
  • 2 tablespoons Coconut Oil
  • 1 Jalapeno Pepper, thinly sliced
  • One 2-inch piece of Fresh Ginger, peeled and minced
  • 13.5 ounce can Unsweetened Full-Fat Coconut Milk
  • 1 teaspoon Fish Sauce
  • 1 teaspoon Ground Turmeric
  • 2 tablespoons Fresh Lime Juice

Directions

  1. Season the salmon with the salt and pepper
  2. Put the coconut oil, pepper, and ginger in the inner pot of the Instant Pot; set to Saute; cook until fragrant, 1 minute
  3. Add the coconut milk, fish sauce and turmeric; add the seasoned salmon; lock the lid; pressure cook on high pressure for 1 minute for medium-rare or 2 minutes for well done; release the pressure manually, open the lid and stir in the lime juice
  4. Serve the fish with the broth over jasmine rice; garnish with the herbs and serve with lime wedges to squeeze over top