Three things to know about this recipe: First, the sauce will look weird after cooking. But it blends together beautifully with a stir. Second, the rice may brown a little at the bottom, but it won’t burn if you follow the directions exactly as written. Third, all of this is super-tasty!
INGREDIENTS
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INSTRUCTIONS
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1. In the Instant Pot, combine the rice, onion, oil, salt, and water. Scatter the peas and carrots on the top. Do not stir.
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2. In a small bowl, whisk together the mustard, soy sauce, honey, garlic, and salt. Place the fillets in a 6 × 3- or 7 × 2-inch round heatproof pan. Pour the sauce over the fillets.
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3. Place a trivet in the pot. Set the pan on the trivet.
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4. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
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5. Open the lid and remove the pan. Using a fork or whisk, blend the sauce until smooth. Stir the rice mixture, divide among the four plates, and place the salmon on top.
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6. Drizzle the salmon and rice with the sauce and serve.
RECIPE NOTES
Per Serving Calories: 410
Total Fat: 11g
Saturated Fat: 2g
Sodium: 1,100mg
Carbohydrates: 49g
Fiber: 4g
Sugars: 6g
Protein: 28g
Photo Credit:- Cosori Air Fryers
Source:- Cosorithis