Pressure Cooker Salmon Steaks with Creamy Mustard Sauce
- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 6m
- Ready In: 16m
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Pressure cooker salmon steaks with creamy mustard sauce. Fresh salmon steaks with dry white, mustard, and vegetables cooked in a pressure cooker. Serve cooked salmon steaks accompanied by dry white wine.
- 4 salmon steaks
- 4 tablespoons Dijon mustard
- 1/2 teaspoon dried dill
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (125 ml) dry white wine
- 1/2 cup (125 ml) low-fat chicken broth
- 1 samll yellow onion,peeled and chopped
- 2 tablespoons heavy cream
- 1 teaspoon cornstarch
Spread one side of each salmon steaks with Dijon mustard. Sprinkle with dill and black pepper.
In a pressure cooker,combine dry white wine and chicken broth. Stir in minced onion.
Set a large vegetable steamer in the pot. Line streamer with parchment paper. Arrange salmon fillets coating side up in parchment lined steamer.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 6 minutes.
Open pressure cooker,using Quick Release mode. Remove the vegetable steamer. Transfer cooked salmon steaks to serving platter,reserving cooking liquid.
Set pressure cooker over medium-high heat. Bring cooking liquid to a boil,stirring occasionally.
In a small mixing bowl,combine heavy cream and cornstarch. Stir creamy mixture into boiling liquid. Continue cooking,stirring,until thickened,for about 30 seconds.
Pour sauce over cooked salmon fillets. Serve immediately.