Thai-Inspired Poached Salmon
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Although crispy fish can certainly be a treat, poaching it is just as desirable. It results in a moist, tender, and flaky fillet because there is little loss of moisture during the cooking process. Sriracha is the recommended hot sauce for this recipe.
- 1 can coconut milk 13.5-oz
- 1 medium lime for juice and zest
- 1 tsp lemongrass paste
- 1 tbsp hot sauce
- 1/2 tsp salt
- 4 salmon fillets 4-ounce
- 1/2 cup fresh basil chiffonade divided
In the Instant Pot, whisk together coconut milk, lime juice and zest, lemongrass paste, hot sauce, and salt. Add salmon and 1/4 cup basil. Lock lid.
Press the Manual or Pressure Cook button and adjust time to 3 minutes. When timer beeps, quick-release pressure until float valve drops. Unlock lid.
Transfer fish and broth to bowls and garnish with remaining basil. Serve warm.
NET CARBS: 4g
Photo Credit:- Cosori Air Fryers
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