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In a medium add the salmon fillets, lemon juice, ginger, garlic, chilli powder, garam masala, turmeric, and salt. Evenly coat salmon with the spices.
Place trivet into Instant Pot inner pot and add 1/4 cup water. Add salmon filets, skin side down, on top of trivet. Secure lid and select Pressure Cook. Set timer to 3 minutes. When time is off, do a quick release. Transfer to a separate plate and set aside.
Dice the tomato and onion. Finely chop the garlic and ginger.
Select the high Sauté setting and heat the olive oil. Add the onion, garlic, and ginger and sauté until the onion turns translucent, about 2 minutes.
Stir in the tomato, tomato paste, chilli powder, turmeric, salt, and garam masala. Cook for 2 minutes.
Add in water and heavy cream. Cook for 5-8 minutes, or until sauce has thickened.
Using a fork flake salmon into bite-sized chunks.
Gently add in salmon flakes and chopped parsley. Serve over rice.
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