Happy Friday, friends! I hope you are all shoveled out if you were like us and got snowed in yesterday!
I taught a 6am class and then didn’t leave the apartment the rest of the day as we were in a white out for sure.
I’ve regained my obsession with pistachios again and couldn’t get enough yesterday– ha! I feel like I go through phases of loving certain nuts, seeds, etc.
With being snowed in comes some creativity in the kitchen to make use of what we have in the fridge/freezer! We had some canned/jarred ingredients & frozen ingredients that made for another Instant Pot success!
Ok, seriously obsessed with this pressure cooker. (Linked in my amazon store under “instant pot” category and no, Instant Pot does not pay me to say this — I just saw it on Instagram and was instantly intrigued!).
❄️ HOW TO:
This snowed in Salmon was done in 4 minutes on the manual setting with 1 cup of water or broth at the bottom for steaming. We served it over roasted red pepper, spinach, kalamata olives, & tomato basil rice which was super simple to make!
The rice was frozen from Trader Joes so I just sautéed in coconut oil a can of diced tomatoes + chopped roasted red peppers +2 TB minced garlic until thick.
After the sauce thickened, I add added in a few handfuls of fresh spinach + pink salt + pepper + dried oregano + dried basil + old bay then the frozen rice & cooked on medium heat until tender.
Took out Sizzlefit Wild Salmon from the Instant Pot & put it over the rice with some parm cheese.
It was honestly delish and perfect for a snow day!
I had a really good question come in on Instagram that I thought I’d address here that may also help others.
- claudz_mcp: OK I sooooo want an instant pot, but someone told me they can be dangerous if not careful when opening up? Any advice? @powercakes
- Awesome question! I totally felt the same way! I ended up watching an hour of YouTube videos reviewing the instant pot (there are a TON of good ones out there!) and it made me feel a lot more comfortable with using it. It’s something that takes a bit of time to study so you’re comfy with it! Basically the science behind it is that it builds up pressure before cooking — once the full pressure is hit, it starts the clock to cook however many minutes you set it for. There is a little valve on top that you turn to “lock” which keeps the steam in and builds up the pressure (there is also a little indicator on top that shows you when the full pressure is reached) then the machine starts to cook. Once it’s done and the buzzer goes off…you use a wooden spoon and “release the vent” for all of the steam to be released and the indicator will go all the way to the bottom once it all the pressure it out of the machine — that is when it is SAFE to open the lid! Sounds like a lot, but it’s very very simple and tells you when it’s safe to open! I hope that helps!!
What is your favorite snowed in meal!?
Be true to you,