Having one of those days.  Don’t want to cook.  Don’t know what to cook even though I have a well planned database to choose from and a pantry and refrigerator fully stocked.  I just DON’T FEEL LIKE COOKING!!!  Let’s see what miracle I can pull from the cupboard.  Always conscious of a balanced meal…protein, vegetables and some carbohydrates…I find a can of salmon…I find a can of corn…I find some jasmine rice…I find a can of coconut milk.  Where’s my pressure cooker? I think I have an idea for supper.


This little bowl of yumminess was ready for digging in after 2 minutes cooking time in the pressure cooker.  For the life of me I don’t understand why everyone wouldn’t want one of these amazing appliances in their galley or kitchen.  Simply indispensable!  Especially on hit-the-wall days when you just don’t feel like cooking.

Galley Kat Note: Tandoori spice blend is available through Taste of Mauritius in small batch packets and can be ordered online or are becoming increasingly more available in local shops around Nova Scotia.  I don’t have any connection financially with the company but really love how the blend of spices adds that extra ‘something’ to a dish.  If not available to you try adding an extra 1/2 tsp of Garam Masala instead.

Serves: 4 servings
  • 1 can salmon
  • 2 cups corn (canned and drained or frozen)
  • 1 can coconut milk
  • 1 cup jasmine rice
  • ½ tsp Garam Masala
  • 1 tsp tandoori spice blend blend
  • ½ tsp salt
  • ½ tsp freshly ground pepper
  • 1 handful of parsely or cilantro, chopped, for garnish
  • Wedges of lime
  1. Stir everything except the parsely and lime into your pressure cooker pot.
  2. Place lid on pressure mode and set cooking time to 2 minutes.
  3. When done let pressure release naturally for 10 minutes.
  4. Carefully release the remaining pressure.
  5. Scoop into serving bowls.
  6. Garnish with a sprinkling of parsely or cilantro and a wedge of lime.
Special equipment: electric pressure cooker or Instant Pot


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