Salmon with melted leeks and miso butter
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The salmon in this speedy Instant Pot® dish stays supermoist when cooked with the pot’s steam function. Miso butter lends a nice touch of umami to the dish, along with a healthy dose of probiotics.
Ingredients
Cooking spray
2 spray(s)
Uncooked leek
3 large, (white and light green parts only), halved, sliced, and rinsed (about 750 ml [3 cups])
Water
½ cup(s)
Unsalted butter
1⅔ tbsp(s)
Table salt
1¼ tsp(s)
Uncooked farmed salmon fillet with or without skin
20 oz, 4 x 5-ounce, skin-on
Ginger root
2 tsp(s), grated peeled fresh
Low sodium soy sauce
1½ tsp(s)
White miso
1½ tbsp(s)
Honey
1 tsp(s)
Unseasoned rice vinegar
1 tsp(s)
Uncooked scallions
2 medium, thinly sliced
Instructions
1
Combine leeks, water, 2 teaspoons butter, and salt in 6-quart Instant Pot. Sprinkle salmon with 1 teaspoon ginger and soy sauce. Place rack on top of leek mixture; spray rack with nonstick spray. Place salmon on rack, skin side down.
2
Lock lid, making sure vent is closed. Press Steam and set cooking time for 4 minutes. When time is up, press Cancel to turn off pot. Move steamrelease valve to Venting position to quickly release pressure. Remove lid.
3
Meanwhile, combine remaining 1 tablespoon butter, remaining 1 teaspoon ginger, miso, honey, and vinegar in small bowl; stir until smooth.
4
Remove salmon with rack from pot. Spread miso mixture over salmon. Cover to keep warm.
5
Press Sauté and set cooking time for 10 minutes. When leeks start to sizzle, cook 5 minutes, stirring occasionally, until leeks are very tender and most of the liquid in pot is evaporated. Press Cancel to turn off pot. Spoon leeks evenly onto 4 serving plates, top with salmon, and sprinkle with scallions.
6
Serving size: 1 piece salmon, 1/3 cup leeks, and scant 1 tablespoon miso butter
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