Miso-Honey Glazed Salmon in Parchment Pressure Cooker Recipe

Miso-Honey Glazed Salmon In Parchment Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 5 minutes at HIGH pressure

MISO-HONEY GLAZE

• 2 tablespoons white miso paste
• 2 tablespoons honey
• 2 tablespoons unseasoned rice vinegar
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons toasted sesame oil

SALMON

• 4 (4- to 6-ounce) skin-on salmon fillets, ¾ to 1 inch thick
• 4 (13-inch-square) sheets parchment paper
• 2 cups water
• 3 green onions, trimmed and thinly sliced
• 2 teaspoons sesame seeds

Method

1. Make the Miso-Honey Glaze
2. In a small bowl, stir all the ingredients together until smooth
3. Place the salmon on a plate, skin side down, and spread with half the glaze
4. Refrigerate 15 to 30 minutes
5. Make the salmon packages
6. For each package, fold a piece of parchment in half to form a crease
7. Spray the lower half of the paper with olive oil nonstick cooking spray
8. Place a salmon fillet on the parchment, skin side down, about 3 inches from the bottom
9. Spread with some of the remaining glaze
10. Fold the top half of the parchment down to meet the bottom edge
11. Starting on one side, fold and crimp the edges in small increments to form an airtight, half-moon-shaped packet that securely encloses the fish
12. Finish crimping the edges, then twist the pointed end around once and fold the tail under
13. Repeat with the remaining parchment and fish fillets
14. The packets can be prepared up to 3 hours in advance and refrigerated
15. Place a trivet and steamer basket in a 5- to 7-quart pressure cooker
16. Pour in the water
17. Stack the fish packets in the basket in a crisscross pile
18. You can also use double-stacked 6-inch bamboo steamer baskets
19. Close and lock the lid
20. Set the burner heat to high
21. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
22. Set a timer to cook for 5 minutes
23. Remove the pot from the heat
24. Open the cooker with the Quick Release method
25. Be careful of the steam as you remove the lid
26. Lift the packets out of the basket one at a time, holding one end with tongs and using a long plastic spatula, and transfer the packets to individual dinner plates
27. The fish should flake easily when a fork is inserted gently
28. Using a steak knife or scissors, tear open each bag of salmon and sprinkle with the green onions and sesame seeds
29. Serve immediately

Full List of Salmon Recipes
Full List of Fish Recipes