Pressure Cooker Salmon Curry
- 3/4 cup Coconut Milk (from the can)
- 2 tbsps Cilantro (chopped)
- 1 tbsp Curry Powder
- 1 tsp Maple Syrup
- 1/2 tsp Cumin
- 1/4 tsp Sea Salt
- 2 stalks Green Onion (chopped)
- 2 cups Baby Spinach
- 1 Carrot (peeled, sliced)
- 10 ozs Salmon Fillet (boneless)
- Turn your pressure cooker to sauté mode and add the coconut milk, cilantro, yellow curry powder, maple syrup, cumin, sea salt and green onion. Bring the coconut milk to a simmer and add the spinach and carrot. Stir and cook until the spinach wilts down.
- Place the metal trivet in the pot and place the salmon skin-side up on the trivet and close the lid.
- Set to “sealing”, then press manual/pressure cooker and cook for 2 minutes on high pressure. Once it is done, release the pressure manually. Remove the lid carefully.
- Using a spoon or a fork carefully peel the skin off the salmon and discard. Flake the salmon into the sauce and then remove the trivet.
- Stir to combine and season with additional salt if needed. Divide between plates and enjoy!
LeftoversRefrigerate in an airtight container for up to three days.
More FlavorAdd fresh ginger or garlic, lime juice or red pepper flakes.
Additional ToppingsTop with fresh cilantro, lime wedges or more green onions.
Sugar-FreeOmit the maple syrup.
No Green OnionsUse yellow or red onion instead.
Serve it WithQuinoa, brown rice or cauliflower rice.
SalmonWild salmon was used to create this recipe. Use skinless salmon if available. For thicker fillets of salmon cut into smaller pieces or adjust cooking time to ensure salmon is cooked through and can flake easily.