Healthy Instant Pot Recipes

Main Course

Serves: 4

This recipe is:

– Gluten Free
– Low Fat

Salmon Tacos with Crispy Slaw

Salmon develops an irresistible, silky texture when cooked quickly on the steam setting. Topped with a citrusy slaw of nutrient-rich brussels sprouts and cabbage, these will likely become you new favorite tacos.

(These tacos are flavorful and delicious, although they may be too spicy for some people.)

Instructions:	Ingredients:
In a small bowl, mix the Chile powder, cumin, coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper.	3/4 teaspoon ancho Chile powder
Place the salmon in a shallow pan or on a plate and rub spice mixture over the non-skin side of the salmon.	1/4 teaspoon ground cumin
Pout the water into the Instant Pot and place the salmon, skin-side down, on the steam rack.	1/4 teaspoon ground coriander
Using the handles, lower the steam rack into the pot.	Kosher salt and freshly ground black pepper
Lock the lid in place and turn the valve to Sealing.	1 lb (500 g) salmon, skin on
Press the Stream button and set the cook time for 3 minutes.	1 cup (240 mL) water
Meanwhile, make the slaw and crema.	FOR THE SLAW:
To make the slaw, combine the Brussels sprouts, cabbage, onion, cilantro lime juice, chili, and 1/2 teaspoon salt in a medium bowl.	1/2 lb (250 g) brussels sprouts, shaved
Taste and adjust the seasoning.	1/2 cup (50 g) shredded red cabbage
To make the cream, combine the mayonnaise, yogurt, lime zest and juice, and 1/2 teaspoon salt.	1/4 cup (25 g) sliced red onion
Taste and adjust the seasoning.	1/4 cup (7 g) fresh cilantro leaves, chopped
Set both aside.	2 tablespoons fresh lime juice
	1 serrano chile, minced*
When the salmon has finished cooking, let the steam release naturally for 5 minutes before turning the valve to Venting to quick-release any residual steam.
Carefully remove the lid and using the steam rack handles; lift out the steam rack.	FOR THE CREMA:
Use tongs to transfer the salmon to a plate.	1/2 cup (120 ml) mayonnaise
When cool enough to handle, flake it into pieces with a fork.	1/2 cup (125 g) Greek yogurt
To serve, divide the salmon evenly among 8 tortillas, top with the slaw, drizzle with crema, and sprinkle with cilantro.	2 teaspoons grated lime zest
Serve right away with lime wedges alongside.	1 1/2 teaspoons fresh lime juice
	FOR SERVING:
	Corn tortillas, fresh cilantro leaves, lime wedges

* You can substitute out the Serrano pepper for a milder pepper

* The crema is made on the side to dip in or put on top to cool down your palate and save your tastebuds.

All the love,

Cheyenne