Pressure Cooker Spicy Salmon Steamed in Greens

By JimMac

Ingredients

• 1 or 2 small stackable bamboo steamers
• rack or trivet to fit bottom of pressure cooker
• Large swiss chard, sorrel or napa cabbage leaves
• 4 cloves garlic
• 2 green onions, chopped
• 1 - 1 " piece gingerroot, chopped
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh Thai basil
• 2 Tbsp freshly squeezed lime juice
• 1 Tbsp canola oil
• 2 Tbsp Asian chili paste
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1/2 tsp salt
• 1 1/2 lb skinless salmon fillet, cut into 3 x 2" pieces
• leek or green onion tops (optional)

Details

Servings 4

Preparation

Step 1

Remove the tough stems from chard leaves and, if too stiff to roll,
place on a microwave safe plate and microwave on high for 30 seconds.

In a blender or food processor, combine garlic, green onion, ginger,
cilantro, basil, lime juice, oil, chili paste, cumin seeds, fennel seeds
and salt. Blend to form a smooth paste.

Rub fish pieces on both sides with paste. Wrap each piece of fish in a
leaf, folding in the sides to enclose completely (you may need to use 2
leaves, overlapping them slightly). If desired, use leek or green onion
tops to tie the packages. Place fish packets seam side down in a steamer
(use 2 stacked steamers if necessary).

Set rack in the bottom of the pressure cooker. Pour in 2 cups of water
for steaming and bring to a boil. Set or stack steamer (s) on rack. Lock
the lid in place and bring the cooker up to full pressure over high
heat. Reduce heat to medium low, just to maintain even pressure, and
steam fish for 3 to 4 minutes, depending on the thickness of the fish.
Remove from heat and release pressure quickly. Serve fish in the packets
and let diners unwrap at the table.