This salmon dish is brimming with nutrients! An excellent source of protein, omega-3 fatty acids, calcium from its tender edible bones and a handful of vitamins. Eating healthy can be this delicious!
2small Pink Salmon5-6 lbs total, cleaned, gutted and sliced into 1-inch steaks (head removed)
¼cupsea saltfor brining
Waterfor brining
2medium carrotsthinly sliced (about 1cm)
1 to 1 ½cupssweet pickled baby onionsor sliced green pickled
2teaspoonswhole black peppercorns
1garlic headpeeled and halved
5dried bay leaves
3or more Thai red chillies
1cupwater
2 ¼cupsolive oilor enough to cover the fish
1teaspoonsea salt
Instructions
Add ¼ cup salt to a large bowl and fill with 6 cups of water. Stir well and add the cleaned fish. You may add a little more water to submerge all the steaks. Set aside for 20 minutes. Rinse well and drain.
Lay half of the carrot slices at the bottom of the inner pot. Arrange the salmon neatly on top, making sure they’re snug. Then, add the pickles, the rest of the carrot slices, garlic, peppercorns, bay leaves, chillies and salt. Pour 1 cup of water then fill the rest with olive oil, until it completely covers the fish steaks.
Close the lid, seal the vent and set on Manual for 1 hour. Let the pressure release for 15 minutes before carefully opening the valve.
Serve with rice, over pasta or on top of toast.
Notes
*Other types of salmon can be used.**Make sure the liquid (water+oil) coversall the fish slices. You can replace the olive oil with either canola or vegetable oil.