Salmon braised in sweet and salty teriyaki sauce is moist and full of flavor. And the best news is that it’s ready in six minutes. Serve the salmon with stir-fried veggies and sticky rice for a weeknight change of pace.

SERVES 6

INGREDIENTS

• 1 cup soy sauce
• 1 cup mirin (sweet rice wine)
• ½ cup chicken stock or store-bought chicken broth
• 1 teaspoon toasted sesame oil
• 2 garlic cloves, minced
• 2 teaspoons grated fresh ginger
• 2 pounds salmon fillets
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• 4 scallions (white and tender green parts), finely chopped
• 2 tablespoons toasted sesame seeds

INSTRUCTIONS

1. In the pressure cooker, combine the soy sauce, mirin, stock, sesame oil, garlic, and ginger.
2. Add the salmon and turn it in the sauce.
3. Lock the lid in place and cook at high pressure for 6 minutes.
4. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
5. Carefully remove the salmon from the pot, transfer to a serving platter, and cover with aluminum foil to keep warm.
6. Bring the sauce to a boil and whisk in the cornstarch slurry.
7. Return to a boil and cook until the sauce thickens and turns glossy.
8. Spoon some of the sauce over the salmon and sprinkle with the scallions and sesame seeds.
9. Pass the remaining sauce on the side.