Pressure Cooker Teriyaki Salmon

It’s easy enough for a quick dinner any night of the week, and fancy enough to sweep any Valentine off their feet!

INGREDIENTS

– Salmon fillets – Soy sauce – Water – Mirin – Sesame oil – Sesame seeds

1

In a small bowl, add soy sauce, water, mirin, sesame oil, sesame seeds, garlic, ginger, brown sugar, and green onions and whisk to combine.

Place salmon in two 6 inch square pans or two 8 inch mini loaf pans and pour half of the marinade over the salmon. Allow salmon to marinate for 30 minutes in the fridge.

2

Add 1 cup of water to the pressure cooker pot and place trivet inside. Place the prepared pans inside, stacking them to form an X shape.

Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 8 minutes.

3

While the salmon is cooking, pour reserved marinade into a small saute pan over medium high heat on the stove top.

Mix 1 tablespoon of cornstarch with 1 tablespoon of water and whisk to combine. Once the marinade comes to a simmer, slowly pour in the cornstarch slurry and whisk constantly until thickened, 1-2 minutes.

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