why make this recipe
Instant Pot Miso Butter Salmon and Ginger Rice is a delightful dish that combines the flavors of miso, butter, and ginger for a tasty meal. This recipe is perfect for busy evenings because it cooks quickly in the Instant Pot. You get a delicious and healthy dinner with minimal effort. Plus, it’s a one-pot meal, making cleanup a breeze.
how to make Instant Pot Miso Butter Salmon and Ginger Rice
Ingredients:
- Salmon fillets
- Miso paste
- Butter
- Ginger
- Rice
- Edamame
- Bok choy
- Soy sauce
- Water
- Scallions (optional for garnish)
Directions:
- Set the Instant Pot to ‘Sauté’ mode. Melt the butter and stir in the miso paste until combined.
- Add the ginger and rice, stirring to coat.
- Pour in the water and add the salmon fillets on top.
- Close the lid and set to ‘Manual’ or ‘Pressure Cook’ for 3 minutes.
- Add edamame and bok choy on top during the last minute of cooking.
- Allow a natural release for 5 minutes, then quick release the remaining pressure.
- Serve the salmon over the ginger rice, garnished with scallions if desired.
how to serve Instant Pot Miso Butter Salmon and Ginger Rice
Serve this dish hot, with the salmon placed on a bed of ginger rice. You can drizzle a bit of soy sauce over it for extra flavor. Garnishing with chopped scallions adds a nice touch and a bit of freshness.
how to store Instant Pot Miso Butter Salmon and Ginger Rice
Store any leftovers in an airtight container in the fridge. It will last for up to 3 days. To reheat, simply warm it in the microwave or on the stove until heated through.
tips to make Instant Pot Miso Butter Salmon and Ginger Rice
- Use fresh ginger for the best flavor. If you don’t have fresh ginger, ground ginger can be a substitute, but the taste will be different.
- Make sure the salmon fillets are of equal size for even cooking.
- Adjust the amount of miso paste to suit your taste. More paste means a stronger flavor.
variation
You can add your favorite vegetables like bell peppers or snap peas if you want to include more colors and nutrients. Additionally, try swapping the salmon for tofu for a plant-based version.
FAQs
1. Can I use frozen salmon?
Yes, you can use frozen salmon. Just add a couple of extra minutes to the cooking time.
2. Is this recipe gluten-free?
If you use gluten-free soy sauce, then yes, this dish can be gluten-free.
3. Can I make this recipe without an Instant Pot?
Yes, you can cook it in a regular pot. Just simmer on low heat until the rice is cooked and salmon is flaky, adjusting the water as needed.
Instant Pot Miso Butter Salmon and Ginger Rice
Ingredients
Main Ingredients
- 4 fillets Salmon fillets
- 3 tablespoons Miso paste Adjust to taste
- 2 tablespoons Butter
- 1 tablespoon Fresh ginger, grated Use fresh for best flavor
- 1 cup Rice Use short or medium grain rice
- 1 cup Edamame, shelled
- 2 cups Bok choy, chopped
- 2 tablespoons Soy sauce Use gluten-free for gluten-free option
- 1.5 cups Water
- 2 tablespoons Scallions, chopped Optional for garnish
Instructions
Preparation
- Set the Instant Pot to ‘Sauté’ mode. Melt the butter and stir in the miso paste until combined.
- Add the ginger and rice, stirring to coat.
- Pour in the water and add the salmon fillets on top.
- Close the lid and set to ‘Manual’ or ‘Pressure Cook’ for 3 minutes.
- Add edamame and bok choy on top during the last minute of cooking.
- Allow a natural release for 5 minutes, then quick release the remaining pressure.
Serving
- Serve the salmon over the ginger rice, garnished with scallions if desired.
- Drizzle with soy sauce for added flavor.