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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 pressure 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 secure cover and using the HIGH pressure setting set the timer for 6 minutes. When cooking time is done, release pressure, and uncover. Place the salmon on a serving dish. On the BROWN setting reduce the other ingredients, season and pour over the fish.
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