Course: Stress-free weeknight meals, Low-lift workday lunches

Keywords: Cooking with Intention 
 

This simple yet succulent stew features two brain-boosting powerhouses: coconut milk and salmon. Add a dash of aromatics like green onion and a few handfuls of healthy veggies to make a balanced meal that every member of the family will enjoy.

Ingredients

• 2 tbsps sesame oil
• ¼ cup diced onion 
• 2 diced green onions (white and green parts)
• 1 tsp garlic powder 
• ½ cup diced fresh tomato 
• 2 tbsp fish sauce 
• 1 cup vegetable broth 
• 10-12 ounces salmon 
• 1 cup coconut milk 
• 1 ½ cups broccoli florets 
• 1 cup chopped kale 
• ½ tsp salt 
• ¼ tsp black pepper
   

Directions

1. Turn on your pressure cooker. If it’s multi-function (e.g. InstaPot), select Saute function. 
2. Warm sesame oil in the pot on medium heat.
3. Add onion, green onions and garlic powder and saute for 2 minutes. 
4. Mix in diced tomato and fish sauce; cook until heated through (about 2 minutes).
5. Add vegetable broth to the pot and place salmon on top of the liquid and vegetables. 
6. Select Cancel to turn off Saute mode, and close and lock the lid.
7. Select high pressure according to manufacturer's instructions.
8. Set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
9. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 20 minutes. Remove lid. 
10. Add in the coconut milk, broccoli, and kale. Mix vegetables gently around the salmon, being careful not to break up the cooked salmon. 
11. Sprinkle salt and pepper over top. Replace lid and set vent to Sealing.
12. Select the Steam function and steam for 2 minutes. 
13. Release pressure by turning the seal to Venting. Remove lid.

Check out the Nourish to Thrive Learn program for more great recipes and resources.

Through bite-sized videos and a range of supporting materials, you’ll learn how to build food habits to sharpen focus, reduce anxiety, and reconnect with the joy of food.