I have been on a roll with my Instant Pot lately. Given all of the chaos right now with the Coronavirus pandemic I have been wanting cooked comfort food. I think I outdid myself with this one! So much flavor for a quick, easy and nutrient rich meal!

1 4 oz piece of salmon, defrosted (I use Sizzlefish)
1/2 of a carrot
2 inch piece of the white of a leek, layers rinsed well
Small chunk of celeriac, cubed
2 stalks of asparagus
1/4 of a parsnip, cubed
Spaghetti squash, end quarter
Ginger, grated
1 shallot, sliced
2 scallions, sliced
1 cup water
Olive oil
1 tsp Otto’s cassava flour

Slice the carrot, leeks, celeriac, asparagus and parsnip in to the bottom of the Instant Pot.
Place the end of a spaghetti squash on top (1/4 of a large, or 1/2 of a small).
Place a piece of defrosted salmon on top of the squash.
Sprinkle the salmon with grated ginger, sliced scallions and shallots. Pour in 1 cup water.
Drizzle olive oil on top of it all.
Lock the lid in place and use the steam setting for 10 minutes.
Rapid release the pressure.
Remove the salmon and set it aside for now.
Scoop the spaghetti squash with a spoon into a bowl.
Added 1 tsp of Otto’s cassava flour to the Instant Pot to thicken the sauce with the veggies using the sauté function.
Plate the squash, cooked veggies and sauce and top with the salmon.
Generous sprinkle of Redmond real salt.
Sooo much flavor!!

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