Honey Dijon Cod with Edamame and Quinoa Pilaf Instructions – Presto Eats

Honey Dijon Cod with Edamame and Quinoa Pilaf Instructions

Tarragon Snow Pea Risotto with Steelhead Salmon (2x)


Contents:

Package #1:  Carrot, Onion, Celery, Garlic, Lime Juice, Paprika, Coriander, Ginger Powder.

Package #2:  Quinoa.

Package #3:  Cod, Paprika, Coriander, Ginger Powder.

Package #4:  Edamame, Red Pepper.

Package #5:  Honey Dijon Sauce (GRAIN DIJON MUSTARD, HONEY, WATER, CORNSTARCH, LIME JUICE, KOSHER SALT, PAPRIKA, CORIANDER)

Package #6:  Grated Parmesan Cheese, Dried Tarragon.


Instant Pot Recommended Instructions:  (~25 min total time)

    The Recommended Instructions will maximize the flavour and textures of your meal.  These instructions are to be used on thawed product for proper cooking times.


What you will need:

- Instant Pot with Trivet or Steam Rack              - Plastic Instant Pot Spoon (or normal Wooden Spoon)

- Salt & Pepper                                                    - Side Plate or Cutting Board

- 2/3 Cup of Water                     - 2 Tbsp Butter (or Vegetable Oil)


Instructions:

PART 1

1)  With the inner pot inserted in the Instant Pot, turn the unit on to Sauté.


2)  Once the unit is up to temperature (the display will say “Hot”), add your Butter (or Oil) and let it melt.  Then add the vegetables from Package #1 and season with some Salt & Pepper.  Stir.


3)  Continue stirring until the vegetables are soft and the spices are aromatic, about 4 minutes.  A little bit of browning is good.


4)  Cancel the Program and add add the Quinoa from Package #2, and the 2/3 Cup of Water, stir to incorporate and push any Quinoa and bits from the side of the pot down into the liquid.


5)  Open Package #3 and place the Cod filets on your trivet, season the filets with Salt & Pepper to taste.  Place the trivet with the seasoned Cod on top of the Quinoa & liquid.


6)  Place the lid onto the Instant Pot, and set the Valve to Sealing.  Set the Instant pot to Pressure Cook, and adjust the pressure level to High Pressure.  Set the timer to 7 minutes.  Remember, the Instant Pot will need several minutes to come up to temperature before the timer begins.


PART 2

7)  Once the program ends, Quick Pressure Release using the valve (keep fingers away from the steam vent!), and remove the lid once the safety valve has dropped.


8)  Lift out the trivet with the Cod and set it on your side plate.


9)  Add the contents of Package #4 to the Instant Pot and stir continuously for 1 minute, until the vegetables are warmed.  Place the Cod and rack back into pot, put the Package #5, the sauce, on top of the cod (in the bag).


10)  Put the Lid back on the Instant Pot, but DO NOT turn it on.  Allow the pot to sit for 2 minutes.  While you wait, open Package #6.


11)  Remove the lid, take out the bag of sauce, and the trivet with the Cod.  Taste the Quinoa and add salt & pepper to your liking, stir one last time, and divide the Quinoa between your bowls.  Place one Cod in each bowl, cut the corner off the sauce bag, drizzle the sauce over the cod, garnish with the Almonds and Enjoy!



Instant Pot Express Instructions:  (~ 20 min / 25 min total time)

    The Express Instructions can be used for either a thawed product (cooking times in green) or for a frozen product straight out of your freezer (cooking times in blue).  Results will be similar to the Recommended Instructions, but may lack some depth of flavour and texture, especially when cooked from frozen.


What you will need:

- Instant Pot with Trivet or Steam Rack              - Plastic Instant Pot Spoon (or normal Wooden Spoon)

- Salt & Pepper                                                    - Side Plate or Cutting Board

- ½ Cup of Water


Instructions:

PART 1

1)  Open Packages #1 & #2 and empty their contents into your Instant Pot along with the water.  Season with some Salt & Pepper.


2)  Open Package #3 and place the Cod Filets on the trivet and season with Salt & Pepper. Place the trivet on top of the other ingredients in the Instant Pot.  Put the lid on, and set the valve to sealing.

3)  Set to Pressure Cook, adjust to High Pressure, and set the timer for 7 Minutes / 12 Minutes.  Remember, the Instant Pot will need several minutes to come up to temperature before the timer begins.


PART 2

4)  Once the program ends, Quick Pressure Release using the valve (keep fingers away from the steam vent!), and remove the lid once the safety valve has dropped.


5)  Lift out the trivet with the Cod and set it aside.


7)  Add the contents of Package #4 to the Instant Pot and stir continuously for 1 Minute / 2 Minute, until the veggies are warm, then put the cod back onto the quinoa, and place the bag of sauce, Package #6, on top of the Cod.


8)  Put the Lid back on the Instant Pot, but DO NOT turn it on.  Allow the dish to sit for 2 Minutes / 2 Minutes.


9)  Remove the lid, and the trivet with the Cod.  Taste the Quinoa and add salt & pepper to your liking, stir one last time, and divide the Quinoa between your bowls.  Place a Cod on top of each bowl, cut a corner off the sauce and drizzle over top, garnish with some almonds from Package #6 and Enjoy!



Conventional Cooking Instructions:  (~40 min total time)

    Any meal that can be made in the Instant Pot can also be made using conventional cooking equipment, like pots and pans.  Since there are a lot of factors that can affect the results when using conventional cooking equipment, a moderate level of cooking experience and ability is recommended.  Always be prepared to adjust temperatures and cooking times as needed based on differences in cooking equipment.


What you will need:

- Baking Sheet, Medium pot with Lid                   - Wooden Spoon & Small Ladle

- Salt & Pepper                                                      - Side Plate or Cutting Board

- 2 Tbsp Butter (or Vegetable Oil)                - ¾ Cup of Water


Instructions:

PART 1

1)  Preheat your oven to 375F.  Remove Cod filets from Package #3 and place them on your baking sheet.  Season with some Salt & Pepper.


2)  Place your Medium Pot on your stove, adjust the heat to Medium-High, and add your butter or oil.


3)  Add the contents of Package #1 to the medium pot, saute for 2 minutes.


4)  Add the contents of Package #2, the Quinoa, to the pot along with the water, bring to a simmer then reduce the heat to very low and put the lid on.  Set a timer for 15 minutes.


5)  Place the Tray with the Cod in your oven.


6)  Once the timer goes off, take the Cod out of the Oven and set it aside.  Turn the heat off under the Quinoa.


7) Take the lid off the Quinoa, add the contents of Package #4, give it a good stir and place Package #5, the sauce, on top of the quinoa without opening the bag.  Put the lid on, but don’t turn on the heat.


8)  Get your bowls ready, and open Package #6.  Portion the Quinoa into your bowls, put a cod filet on each, cut a small corner off the sauce and drizzle over the cod, then garnish with the almonds and Enjoy!