Kirstin: I’ve been making this recipe every week for the last few weeks. I try and make sure we eat salmon at least once a week and I’m always on the lookout for a good recipe. This one is totally brilliant and it’s not just that it tastes wonderful with succulent fish in a fantastically Asian sauce but also that the clearing up is super easy. I say that as our family is usually keen on a teriyaki sauce which usually coats everything in a sticky sugar sauce and is notoriously difficult to clean up. This however, is a breeze. And have I mentioned how moist the fish is too. The picture does not do the recipe justice at all so don’t judge it on that. I was surprised to find I could cook fish in the instant cooker and am looking forward to finding more recipes for it in the future.