I adapted this recipe from Melissa Clark’s “Dinner in an Instant.” I was skeptical that the pressure cooking function would keep the fish succulent, but I stand corrected – it’s a good way to go if you want dinner on the table in less than half an hour. I served the salmon with white rice left over from the night before because my borrowed Instant Pot Duo Plus makes 6 cups of rice in one go. If you don’t have a multicooker, you can make the sauce, then roast the salmon in the oven, glazing it with the sauce every couple of minutes.

Serves 4

1/4 cup maple syrup

2 tablespoons Asian fish sauce

2 tablespoons soy sauce

1 tablespoon vegetable oil

Zest and juice of 1 lime

1 teaspoon grated fresh ginger root

1/2 teaspoon ground black pepper

4 (6-ounce) portions Atlantic salmon

2 scallions, thinly sliced on the bias

1/4 cup cilantro leaves

Combine the maple syrup, fish sauce, soy sauce, oil, lime zest and juice, ginger and black pepper in the metal pot of a multicooker. Using the sauté function, bring the mixture to a boil. Turn off the heat. Place the fish into the pressure cooker, skin-side up. Spoon the sauce over the fish. Cover and seal the pot. Program the pot to cook the fish for 1 minute on low pressure. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually. Check the fish for doneness. If you like your salmon cooked more well-done, cook it for another 1 minute using the sauté function.

Transfer the salmon to a warm plate. Use the sauté function to reduce the sauce until it is thick and syrupy, about 3 minutes. Spoon sauce over the fish and garnish with sliced scallions and cilantro leaves. Serve hot.

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