Fish is a great ingredient to cook with. It’s a healthier alternative to meat and usually takes less time to prepare. The pressure cooker even speeds up the cooking process. Give this pressure-cooked salmon teriyaki recipe a go. It’s tasty, perfect for busy work nights, and wonderful for special dining occasions.
The best thing about this fish recipe is that it only needs simple ingredients and, with the help of a pressure cooker, gets done in just 6 minutes. Cooking the salmon fillets in an airtight cooker also makes it easier to infuse them with flavours even without marinating. This recipe serves four but you can easily double it to impress more guests or satisfy bigger appetites.
This recipe is printed with permission from the book “Instant: 180 Easy Recipes For Any Pressure Cooker Or Multicooker” (RRP $19.99) by Grace Campbell published by Murdoch Books.
- Pressure cooker (stovetop or electric)
- Measuring cups
- Measuring spoons
- Measuring jug
- Chef’s knife
- Paring knife
- Cutting board
- Rasp grater
- Wooden spoon or silicone spoon
- Pinch bowl
- 125ml (½ cup) soy sauce
- 60ml (¼ cup) mirin
- 125ml (½ cup) chicken stock
- 2 garlic cloves, crushed
- 2 tsp fresh ginger, grated
- 1 tsp sesame oil
- 4 pcs of 180g skinless salmon fillets
- 1 to 2 tsp cornflour
- Water for diluting the cornflour
- 3 spring onions, finely sliced diagonally
- Rice, to serve
- Green vegetables, to serve
- Combine the soy sauce, mirin, stock, garlic, ginger, and oil in the pressure cooker.
- Stir to combine then add the salmon, tossing to coat in the liquid. Lock the lid in place and cook on high pressure for 4 minutes.
- Release the pressure using the quick release method. Remove the lid carefully and remove the salmon.
- Mix the cornflour with a little water. If using a stovetop pressure cooker, add the cornflour to the sauce, stirring until thickened. Alternatively, you can start this step by selecting Saute on your electric pressure cooker before adding the thickener.
- Serve the salmon with the sauce spooned over and scattered with spring onions. Serve with rice and vegetables.