Ingredients

The following ingredients have 2 Servings
  • 1 pinch kosher salt
  • 1 Tablespoon Tastefully Simple Avocado Oil
  • 1 cup basmati rice (rinsed until clear)
  • 2 6-ounce frozen wild salmon fillets (NOT defrosted)
  • 1 pinch kosher salt and black pepper
  • 1 small lemon (sliced into rounds)
  • 3 cups mixed salad greens (divided)
  • 4 ounces Tastefully Simple Avocado Oil
  • 2 ounces Tastefully Simple Balsamic Vinegar of Modena
  • 2 teaspoon Tastefully Simple Spinach & Herb Seasoning
  • 1 teaspoon kosher salt
  • 1 pinch crushed red pepper flakes

Instruction

  • Pour 1 cup plus 2 T filtered water into the Instant Pot insert. Add a pinch of kosher salt, 1 T Tastefully Simple Avocado Oil and 1 cup well rinsed (until the water runs clear) Basmati Rice.
  • Insert stainless steel steam rack (that comes with Instant Pot) and place FROZEN wild salmon fillets on rack.Sprinkle each with a pinch of kosher salt and black pepper and place two slices of lemon on each fillet.Set to manual, high-pressure for 5 minutes (make sure to check that your silicone ring is properly inserted in the lid!).It should take 7 to 8 minutes to come to pressure.
  • In the meantime, make the vinaigrette for the salad and fish in a glass jar with a tight-fitting lid.Combine all ingredients listed for vinaigrette in a glass jar, place on the tight-fitting lid and shake for 60 to 90 seconds until well combined. 
  • Allow for a 2-minute natural pressure release and then immediate quick release.Plate cooked salmon on top of a generous handful of mixed greens and alongside 1/2 cup cooked rice.Top rice with a sprinkle of the Spinach & Herb Seasoning and drizzle Salmon and greens with 2 T of the vinaigrette. Store leftover rice and vinaigrette for another meal and Enjoy!