Preparation Instructions
IN THE INSTAPOT
STEP 1: Place all instant pot ingredients in the instant pot, including Morey’s Wild Salmon Steakhouse fillets with the marinade (frozen or thawed). Set for “Manual,” high, for 4-5 minutes. Let steam vent for 10 minutes, then release steam using the release valve.
STEP 2: Remove salmon portions, skin and flake. Add flaked salmon back to Instant Pot.
FOR THE ROUX
STEP 1: Melt the butter in a saucepan, add the flour, and whisk until blended. Cook for 1-2 minutes. Add cream slowly, whisking until blended and sauce thickens.
STEP 2: Add roux to instant pot and stir to combine.
STEP 3: Adjust seasoning, top with parsley, and serve.
Ingredients
- Instant Pot
- 2 Morey’s Wild Salmon Steakhouse fillets
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 2 cloves garlic, minced
- 3/4 cup shallots, chopped
- 8 ounces portabella mushrooms, sliced
- 1 cup white rice, uncooked
- 4 1/2 cups vegetable broth
- 3 Tbsp. sherry
- 1 tsp. sea salt
- 1/8 tsp. fresh ground pepper
- 1 1/2 tsp. fresh thyme
- For the roux (on the stove)
- 6 Tbsp. unsalted butter
- 1/2 cup flour
- 1 1/2 cups heavy cream
- Topping
- Handful of chopped parsley
Prep Time
60 minutes
Serving Size
6
Additional Product Options
You can also use:
Wild Salmon Seasoned Grill
Atlantic Salmon Seasoned Grill
Drink Pairings
White Burgundy
Dirty Vodka Martini
Amber Bock
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