Long Grain Brown Basmati Rice in pressure cooker

In my pressure cooker, it didn't have directions for Brown Basmati Rice, so I followed the brown rice instructions. It suggested 2 cups rice and 6.5 cups liquid. 10 minutes on High pressure with 10 minutes natural pressure release and then quick pressure release. The rice was done, but there was still quite a bit of moisture...maybe I will decrease the liquid by half a cup next time. Also, I would add 2 tsp. chicken stock flavoring if using water, or use broth.

Grilled Salmon

I placed salmon filet (cut in two portions with scissors) on aluminum foil-lined cookie sheet. Mixed the below ingredients and poured it over salmon 1 hour before cooking and grilled instead of baked.

1/2 cup Olive Oil
2 or 3 cloves garlic, minced

1 tsp dried basil
1 tsp salt
3/4 tsp black pepper
2 TBSP Lemon Juice+
2 tsp chopped parsley (opt)

about 2 lbs of salmon filet

this recipe was for baking in oven and adapted from here

I liked the simple tips below from this website. and I'll highlight in red below from this other website what helped make our dinner close to perfection tonight!



Fresh salmon has a high fat content which helps it cook up nicely on the grill (since it won’t dry out easily) and it couldn’t be simpler to do! Here are step-by-step directions along with a few tips and recipes to get you started.

Cedar Planks Add A Smoky Flavor

To prep: Rinse salmon with cold water and pat dry with paper towel. Season with your favorite rub or keep it simple with salt, pepper and lemon juice. Another easy recipe is to brush the steaks with olive oil on both sides and sprinkle paprika lightly on both sides. For more ideas, see the list at the bottom of this page.
How to tell when it’s cooked: Use a knife to pierce the fish at the thickest part and check the flesh, it should be barely opaque and slightly pink in the center. If you press with a fork, the flesh should begin to flake easily. Internal temperature reading from the thickest part should be at least 145°F (though this is debatable, I’ve seen references as low as 120°F and as high as 165°F, it depends on how well done you want it to be…I prefer it heated to 135°F. The USDA recommends an internal temperature of at least 145°F for fish.). (katie kept this picture( below) in her mind and compared it to the first picture (above)to gauge when it was done. And Judd reminded me that it will cook just a bit more after I remove it)

Directions

*Cooking times are for 1″ thick steaks, adjust time as needed if using a different thickness (rule of thumb is about 10 minutes per inch).

• Spray racks with non-stick cooking spray or brush with olive or vegetable oil. Preheat on high heat for about 10 minutes (cover closed). (katie just poured marinade over the filets on cookie sheets and then transferred them skin-side-up onto the grill-diagonal to the bars for grill marks)
• Reduce heat to medium-high, place fish directly on the rack, close cover and cook for about 4 minutes until nicely charred then turn and cook another 5 to 6 minutes or until done.

That’s it, easy peasy!

Tips

• For added flavor, try brushing fish with a favorite marinade, thinned orange or lemon marmalade or barbecue sauce before flipping.
• Smoky Cedar Plank Cooking: Soak plank in water for at least 60 minutes (as long as overnight), pat dry then place directly on rack and preheat for about 3 minutes. Turn over, place the fish on it and cook for about 20 minutes with the cover closed. This will provide a tasty, smoky flavor. Use untreated cedar planks that are made for cooking and do not leave unattended (the plank can start on fire if it hasn’t been soaked enough), keep a spray bottle filled with water nearby.
• If cooking with the skin on, start cooking the fillets with the flesh side down (5 minutes) then flip and cook for another 5 minutes (with lid closed) or until done.