Salmon with Jalapeño Sauce over Green Beans

This Instant Pot meal combines many of our favorite items: Salmon, Green Beans, Rice, and a spicy sauce.

Each time I have made this meal I have tweaked it a little. This procedure is the result of those tweaks.

While visiting Pojoaque, New Mexico we purchased ancho powder to use as a seasoning. Local vendors dry fully ripened poblano chili peppers then grind them to a fine powder. They sold two varieties: mild and hot. I (inadvertantly?) purchased a bag marked ‘H’. I find that this powder adds the similar flavor to paprika and jalapeño and is more convenient. Thus the procedure below has that as an option.

Procedure

Whisk together the following ingredients for the sauce and allow the flavors to meld while preparing the rice and cleaning green beans.

• 1 ½ Tbsp Olive Oil
• 2 Tbsp Lime juice
• Seasoning
  • Option 1
    • 1 tsp Paprika
    • 1 Jalapeño Pepper, deseeded and minced
  • Option 2
    • ½ tsp Ancho Powder
• 1 clove Garlic, minced and pressed
• dash of Salt

In the bottom of the Instant Pot stir together:

• ½ cup Rice
• 1 cup water
• 1 tsp Vegetable Bullion

Set a steamer basket atop the rice then layer the following in the basket.

• 10 oz fresh Green Beans, trimmed and cut to 1 inch or so
• ½ cup frozen corn
• 2 Salmon Fillets, 6 oz each, may be frozen

Spoon the sauce atop the salmon.

Shut and seal the lid then Pressure cook, high pressure, for 10 minutes. When finished, Quick release the pressure. Serve and enjoy!