Ingredients
- 1 Tbsp ginger freshly grated
- 24 oz fillets of salmon 4 filets 6 oz each
- 1/3 cup Xylitol or Swerve
- 1 Tsp Pink Himalayan salt
- 2 Tbsp Wheat Free Tamari Sauce Wheat Free
- 2 Tbsp Water
- 1/2 Tsp black Pepper
- 1 Tbsp Lime Juice
- 1 Tbs olive or coconut oil
Instructions
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Turn your Instant Pot on Saute
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Add the oil, sweetener, water, tamari, ginger, lime juice, salt and black pepper.
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Simmer the ingredients then turn off.
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Place the fish skin side up (if your fillets come with skin)
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Spoon the sauce on top of the fish.
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Using your Instant pot on MANUAL, close the pot and seal it.
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Cook on low pressure for 2 minutes.
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Let the pressure release.
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Serve the salmon so the caramelized brown side is face up.
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Garnish with sliced scallions.
