Ingredients
For the salmon and bok choy
non-stick vegetable spray
3 tablespoons toasted sesame oil
4 skinless salmon fillets
4 heads baby bok choy,
separate sheets, washed and dried
2 tablespoons teriyaki sauce
for the sauce
2 tablespoons teriyaki sauce
2 tablespoons of honey
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
To serve
ADDED WATER
3/4 cup
Directions:
Set the EPC to skip / brown mode. When the EPC pot is heated, spray generously with non-stick spray. Add the toasted sesame
Stir-fry the bok choy for 1-2 minutes until soft. Remove from the EPC pot and place on a plate.
Place the fillets in the oil and brown for 3-4 minutes on each side. Remove the fillets from the EPC pot and place them on a platter.
Place 3/4 cup of ADDED WATER in the EPC pot. scrape the bottom of the EPC pot with a heat resistant spatula to remove any bits stuck to the bottom of the pot. Place a rack in the pot, add the browned salmon fillets, then top with 2 tablespoons of teriyaki sauce.
Lock the lid and close the pressure valve. Cook for 5 minutes using low pressure manual mode, then manually release pressure.
Transfer the salmon to a skillet or platter. Do not clean the EPC pot.
for the sauce
Set the EPC to skip / brown mode.
Add the sauce ingredients to the EPC pot. Sauté 7 to 9 minutes until sauce boils and thickens slightly stirring constantly and scraping the bottom of the pot to remove any bits that have stuck to it.
You can keep the sauce warm by setting the EPC mode to "warm".
To serve
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