Feta Salmon
Yield: 4 servings
Preparation Time: 10 minutes
Cooking Time: 3 minutes Ingredients:
- ¼ cup butter, melted
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1 tablespoon crumbled feta cheese
- ¼ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 pound salmon fillets
- 2 fresh rosemary sprigs
- 2 lemon slices
Directions:
- In a large bowl, add the butter, lemon juice, garlic, feta, oregano, salt, and black pepper and beat until well combined.
- Arrange the trivet in the bottom of the Instant Pot. Add 1 ½ cups of water in the Instant Pot.
- Place the salmon fillets on top of a trivet in a single layer and top with dressing. Arrange one rosemary sprig and one lemon slice over each fillet.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Steam” and just use the default time of 3 minutes.
- Select “Cancel” and carefully do a “Quick” release.
- Remove the lid and serve hot.
Nutrition Information per Serving:
Calories: 294
Fat: 20.1 grams
Carbohydrates: 0.9 grams
Protein: 27.9 grams
Cod with Tomatoes
Yield: 4 servings
Preparation Time: 15 minutes
Cooking Time: 5 minutes Ingredients:
- ½ pound tomatoes, halved
- 2 tablespoons chopped fresh rosemary
- 4 (4 ounce) cod fillets
- 2 garlic cloves, minced
- 2 tablespoons butter, melted
- Salt and freshly ground black pepper, to taste
Directions:
- In the bottom of a greased, large heatproof bowl, place half of the tomatoes, followed by the rosemary.
- Arrange the cod fillets on top in a single layer, followed by the remaining tomatoes.
- Sprinkle with garlic and drizzle with the melted butter.
- Arrange the bowl in the bottom of the Instant Pot.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 5 minutes.
- Select “Cancel” and carefully do a “Quick” release.
- Remove the lid and transfer the fish fillets and tomatoes in serving plates.
- Sprinkle with salt and black pepper and serve.
Nutrition Information per Serving:
Calories: 170
Fat: 7.3 grams
Carbohydrates: 6 grams
Protein: 21.5 grams
Fish Curry
Yield: 6 servings
Preparation Time: 15 minutes
Cooking Time: 12 minutes Ingredients:
- 2 tablespoons coconut oil
- 2 curry leaves
- 1 yellow onion, chopped
- 1 tablespoon fresh ginger, grated finely
- 2 garlic cloves, minced
- 2 tablespoons curry powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon red chili powder
- ½ teaspoon ground turmeric
- Salt, to taste
