Cooking Method:

1. For Miso-Honey Glaze:In a mixing bowl,combine all glaze ingredients.
2. Mix until smooth.
3. Place salmon on a plate,skin side down and spread with half of glaze.
4. Cover and refrigerate for 15-30 minutes.
5. Make the salmon packages:For each package,fold a piece of parchment in half to form a crease.
6. Spray the lower half of the parchment paper with nonstick cooking spray.
7. Arrange salmon fillet on the parchment,skin side down,about 3-inches(7.5 cm) from the bottom. Spread with some of remaining glaze.
8. Fold the top half of parchment down to meet the bottom edge.
9. Starting on one side,fold and crimp the edges in small increments to form an airtight,half-moon-shaped packet packet.
10. Finish crimping the edges,then twist the pointed end around once and fold the tail under.
11. Repeat with the remaining parchment and salmon fillets.
12. Place a trivet and steamer basket in a pressure cooker.
13. Pour in 2 cups (500 ml) water.
14. Stack the fish packets in the basket in a crisscross pile.
15. Close pressure cooker and lock the lid.
16. Set the burner heat to high pressure.When pressure cooker reaches high pressure,reduce heat to low.
17. Set timer to cook for 5 minutes.
18. Remove pot from the heat.Carefully open pressure cooker.
19. Lift the packets out of the basket one at a time,holding one end with a tings and using a long plastic spatula.
20. Transfer salmon packets to serving platter.
21. using scissors,tear open each bag of salmon.Sprinkle with chopped green onions and sesame seeds.
22. Serve over cooked rice.