Salmon is rich in long-chain omega-3 fatty acids, which have been shown to reduce inflammation, lower blood pressure and decrease risk factors for disease.
This popular fatty fish is loaded with nutrients a great source of protein. Your body requires protein to heal, protect bone health and prevent muscle loss, among other things. Salmon provides 22–25 grams of protein per 3.5-ounce serving
A 3.5-ounce (100-gram) portion of farmed salmon has 2.3 grams of long-chain omega-3 fatty acids, while the same portion of wild salmon contains 2.6 grams. As a general rule of thumb, I always opt for wild caught salmon over farm raised options.
Clearly, salmon ranks very high in terms of health benefits, but it can tend to be bland if it is not cooked properly. Salmon often has a subtle and refreshing taste. However, its taste will depend on the recipe used to cook the fish. In this recipe, I use a lot of tomatoes and tamarind to provide the perfect blend of tanginess to flavor the fish.
Ingredients:
- 1 tsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 onion chopped
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 can diced tomatoes
- 1 cup chopped cilantro
- 1 Serrano pepper diced (adjust to taste)
- 1 tsp curry powder
- 1 tsp salt
- 1 tsp tamarind concentrate
- 3 salmon filet cubed
Instructions:
- Press the sauté button on Instant Pot and add the oil to the pot. Once oil is hot, add the cumin and mustard seeds and wait for it to pop.
- Add onions and cook for 5-6 minutes, or until the onions begin to brown. Then add the garlic and ginger, stir for 30 seconds.
- Add the remaining ingredients except salmon and give it a quick stir.
- Secure the lid, close the pressure valve and cook for 8 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Add the cubed salmon and cook for 2 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Garnish with cilantro leaves and serve.
