Leftover spaghetti & Italian Sausage turns into an oven bake.
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I made Melissa Clark’s Vietnamese caramel salmon tonight, and damn, it was good. A definite repeat. With cauli-jasmine rice and asparagus with sesame oil, butter, and furikake and smacked cucumber salad.
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Okay, that was weird. I quoted part of your post and it repeated the whole post. 
Anyway, I’d love some details about the Vietnamese Caramel Salmon & Smacked Cucumbers when you get a chance. Thanks!
Welcome welcome!
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Here’s the fish - she has a very similar stovetop recipe (but I prefer the IP - less…aromatic…ahem).
For the cucumbers, I trim three Persian cukes, whack gently with the side of a cleaver on a cutting board to break open somewhat, then slice into chunks on the diagonal and toss with a little salt. In a medium bowl combine approx. 3-4 Tbsp. Chinese black AKA Chinkiang vinegar, 1-2 Tbsp. soy sauce, 2-3 tsp. sugar, 1 clove minced garlic, and chili crisp to taste (I used homemade). You’re aiming for a good balance of sweet, salty, and savory flavors (remember the cukes are already lightly salted). Toss the cucumbers in the dressing and refrigerate until serving. Easy peasy.
I am the queen of 
salads 
!
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Bookmarking! Thanks! King Salmon season!
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Dinner tonight is Triple Delight, ( my version) stir fry chicken breast, red Patagonia shrimp, 2 calamari tubes cut into flowers ( does not show in pictures but they are there.) marinaded in shaoxing wine, soy sauce, sesame oil, black beans sauce , stir fried with onions, ginger garlic, then set aside
, throw a splash of shrimp shell broth to deglaze wok, then some Evoo, vegetables ( broccoli stems, bell pepper and snow peas) thrown in, and then meat added back in with another splash of sesame oil. Son wanted more spice, so I chopped up a chipotle and a tablespoon of adobo sauce. Quick 10 min dinner served with rice.
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Sounds delicious
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YUM!
You know I LOVE my PC, but… I have never cooked fish in it for fear of overcooking (also - cooks so fast anyway).
Curious what the advantage of the IP is here - containing fishy smells? (But then i’d be worried about the fishy smell in the gasket…)
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That’s looks so tasty!
I’m trying to picture this to try it out - can you please explain how?
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I was wondering what that meant too.
When I buy calamari at Asian store, they can come as tubes or as flowers.
If the tubes are available , they are cheaper. I make them into flowers, drop. the into boiling flower for a second or two util they curl up. Then, when I stir fry them, I throw them into the wok at the last minute as they had already had a brief cooking time. Always have ginger, garlic and onion and if possible bring onions when calamari are being cooked and so briefly.
Here is a picture of how it is done in U Tube
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instead of sugar, try a splash of mirin.
I might sometime. I do think the sugar is traditional here in the Vietnamese caramel recipe.
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I hear that. Next time I might reduce the time it sits at pressure before instant release by a minute or two. We like our salmon about medium/medium well. I dishwash the gasket every time, but this is the first time I’ve used it with fish. Since it’s silicone, I wouldn’t think it would be too bad. Some people buy an extra for pungent foods, though. In addition to containing the smell, I like how it keeps the splatters inside the pot.
My mum does these exact same cuts every time she does a stir-fry of vegetables with squid and prawns. 
The mister is late at work so it’s just my dinner.
Carbonara - The egg mixture was a little too wet for my pasta. I think I should just stick to long pasta next time instead of short ones. Still tasted good. Quick recipe but messy with all that grated parmesan “flying” everywhere.
And some butter asparagus cooked with leftover bacon fat as well!
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Asian way! It is not only beautiful. but it creates more surface, more nooks and crannies for spices and sauce to adhere to.
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my mom does almost the same with her cucumber salad. Soy sauce, cider vinegar, garlic, crushed red pepper ( chili crisp was not available during her time), freshly ground pepper, shiaoxing wine and mirin for slight touch of sweetness. It is always a hit here in my home.
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