Step 1

This recipe works best with farmed salmon; we do not recommend using wild salmon here, as it is much leaner. The salmon should register about 125 degrees (for medium-rare) after cooking; if it doesn't, partially cover the pot with the lid and continue to cook using the highest sauté function until the desired temperature is achieved. You can find ras el hanout in the spice aisle of most well-stocked supermarkets.

Step 2

Using highest sauté function, cook oil and garlic in Instant Pot until garlic is fragrant and light golden brown, about 3 minutes. Turn off Instant Pot, then stir in broth and ¼ teaspoon salt. Arrange cauliflower in pot in even layer.

Step 3

Fold sheet of aluminum foil into 16 by 6-inch sling. Sprinkle flesh side of salmon with ras el hanout and remaining ½ teaspoon salt, then arrange skinned side down in center of sling. Using sling, lower salmon into Instant Pot on top of cauliflower; allow narrow edges of sling to rest along sides of insert. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 2 minutes.

Step 4

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using sling, transfer salmon to large plate. Tent with foil and let rest while finishing cauliflower.

Step 5

Using potato masher, mash cauliflower mixture until no large chunks remain. Using highest sauté function, cook cauliflower, stirring often, until slightly thickened, about 3 minutes. Stir in lemon zest and season with salt and pepper to taste. Serve salmon with cauliflower, sprinkling individual portions with scallions and sesame seeds.