RECIPES
85
POACHED SALMON
Serves: 4
6 minutes, HIGH pressure
16 ounces salmon fillet with the skin on
4 scallions, trimmed
Zest of 1 lemon
3 black peppercorns
½ teaspoon fennel seeds
1 teaspoon white wine vinegar
1 bay leaf
½ cup dry white wine
2 cups chicken broth
¼ cup fresh dill
Salt and Pepper
Put a trivet in the multi-cooker. Season the fish with salt and pepper and place
on the trivet. Pour the broth, wine and vinegar over the fish; top the fish with the
remaining ingredients. Close and lock the lid of the multi-cooker and set the timer
for 6 minutes on HIGH pressure. When cooking time is done, release pressure,
and uncover. Place the salmon on a serving dish. On the SIMMER setting reduce
the other ingredients, season and pour over the fish.
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