Best 3 Pressure Cooker Vietnamese Caramel Salmon Recipes
If you're looking for a quick, flavorful dinner, pressure cooker Vietnamese caramel salmon is an option that certainly will delight your taste buds. With a blend of sweet, savory, and savory, it's a Vietnamese take on classic caramel salmon that's sure to become a favorite. This caramelized fish is a perfect main meal served with rice and vegetables, but it can also be served as an appetizer or snack.
Let's cook with our recipes!
PRESSURE COOKER VIETNAMESE CARAMEL SALMON
Whether you use an Instant Pot or your old stove top mode pressure cooker, you won't regret making this Vietnamese caramel salmon. It comes together in minutes--minutes!--and is rich with Asian flavors.
Provided by Melissa Clark
Categories Mains
Time 15m
Number Of Ingredients 11
Steps:
- In your pressure cooker or Instant Pot, whisk together the oil, brown sugar, fish sauce, soy sauce, ginger, lime zest, lime juice, and black pepper. Use the sauté function to bring to a simmer and then turn off the heat.
- Place the fish in the pressure cooker, skin-side up (if there is skin still attached, that is). Spoon the sauce over the fish, cover, and cook on low pressure for 1 minute. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Check the fish for doneness by cutting into a fillet. If you prefer your salmon more well-done, cook it for another minute or so using the sauté function.
- Carefully lift the salmon fillets onto a serving platter, flipping them over so the browned caramelized side is facing up. (The fillets may fall apart a little as you lift them out. That's okay. They'll still taste ridiculously lovely.)
- Use the sauté function to reduce the sauce until it's thick and syrupy, about 3 minutes. Spoon the sauce over the salmon and garnish it with the scallions and cilantro.
Nutrition Facts : ServingSize 1 portion, Calories 352 kcal, Carbohydrate 20 g, Protein 35 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 94 mg, Sodium 1517 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 8 g
PRESSURE COOKER VIETNAMESE CARAMEL SALMON
Searing salmon in a tangy lime and ginger caramel that's spiked with Asian fish sauce is one of my favorite ways to cook the fish. Usually I make this in a skillet, starting it on the stovetop and finishing it in the oven. But it cooks beautifully and very quickly in the pressure cooker, turning wonderfully tender. If you like your salmon slightly rare in the center, seek out thick center-cut fillets. They are less likely to overcook than are thinner pieces. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories dinner, cookbook exclusive, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Using the sauté function, whisk together the oil, brown sugar, fish sauce, soy sauce, ginger, lime zest and juice, and black pepper in the pressure cooker. Bring to a simmer and then turn off the heat.
- Place the fish in the pressure cooker, skin-side up (if there is skin still attached, that is). Spoon the sauce over the fish, cover, and cook on low pressure for 1 minute. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Check the fish for doneness by cutting into one of the fillets. If you prefer your salmon more well-done, cook it for another minute using the sauté function.
- Carefully lift the salmon fillets onto a serving platter, flipping them over so the browned caramelized side is facing up. Reduce the sauce on the sauté function until it is thick and syrupy, about 3 minutes. Spoon the sauce over the salmon and garnish it with the scallions and cilantro.
Nutrition Facts : @context http, Calories 529, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 30 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 7 grams, Sodium 1512 milligrams, Sugar 19 grams
INSTANT POT VIETNAMESE CARAMEL SALMON
Instant Pot Vietnamese Caramel Salmon- Cooking salmon in Vietnamese Caramel Sauce ( a combo of soy sauce, ginger and brown sugar) in the Instant Pot insures the most flavorful, delicate, flaky melt in your mouth perfect salmon. Quick & Easy! Only 1 minutes cook time + 5 mins. pressure release.
Provided by Susan | HealthyInstantPotRecipes.com
Categories Main Course
Time 6m
Number Of Ingredients 11
Steps:
- Select the sauté function on the Instant Pot and add olive oil, brown sugar, fish sauce, lime juice, soy sauce, ginger, lime zest and black pepper. Mix ingredients together and bring to a simmer. When the mixture starts to simmer, turn off the sauté function.
- Add the salmon, skin-side up. Spoon the sauce over the salmon. Set Instant Pot to Manual and cook on low pressure for 1 minute. Allow pressure to release naturally for 5 minutes; then quick release any remaining pressure/steam. If necessary (if filets are extra thick) you can cook an additional minute or so using the sauté function if you prefer your filets a bit more well-done.
- Lift the salmon (carefully with a spatula) onto a serving platter, flipping so that the skin side is down and the browned, caramelized side is facing up. Set Instant Pot to sauté function, allowing the remaining sauce in the pot to reduce and become thick and syrupy (about2- 3 minutes). Spoon the sauce over salmon and garnish with fresh cilantro and sliced green onions. Squeeze some additional lime juice over salmon if desired.
Nutrition Facts : ServingSize 1 g, Calories 337 kcal, Carbohydrate 22.2 g, Protein 34 g, Fat 14.3 g, SaturatedFat 2.1 g, Cholesterol 94 mg, Sodium 1094 mg, Sugar 16 g
Tips:
- Choose skinless salmon fillets for easy removal of pin bones.
- To remove the pin bones, use a pair of tweezers to gently pull them out.
- If you don't have a pressure cooker, you can cook the salmon in a skillet over medium heat for 8-10 minutes per side, or until cooked through.
- To make the caramel sauce, use a heavy-bottomed saucepan to prevent burning.
- Cook the caramel sauce over low heat, stirring constantly, until it reaches a deep amber color.
- Serve the salmon immediately with the caramel sauce and your favorite sides.
Conclusion:
This Vietnamese caramel salmon is a delicious and easy-to-make dish that is perfect for a weeknight meal. The salmon is cooked in a pressure cooker until flaky and tender, and then it is smothered in a sweet and tangy caramel sauce. The result is a flavorful and satisfying dish that is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love