1/3 Tbsp(s)
24 ounce(s)
1 tsp
1/4 tsp(s)
2 Tbsp(s)
1 whole
2 inch(es)(s)
13 1/2 ounce(s)
1 tsp
2 Tbsp(s)
1 cup
1 whole
1/3 Tbsp(s)
672 g
6 g
28 g
2 g
30 g
16 g
Season the salmon with the salt and pepper.
Add the coconut oil, jalapeno pepper and ginger in the Instant Pot. Set to Sauté. Cook until fragrant, about 1 minute.
Stir in the coconut milk, fish sauce, and turmeric. Place the salmon in the vessel.
Close and lock the lid. Turn the Pressure to HIGH and time to 1 minute for medium-rare or 2 minutes for well done. Release the pressure manually, open the lid and stir in the lime juice.
Serve topped with cilantro with lime wedges on the side.
0.3 Servings Fruits / 0.1 Servings Vegetables
Calories: 498.9
Omega-6 / Omega-3 ratio: 1 : 1
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