Poached Salmon

Serves: 4

Pressure Cooking Time: 4 min


  • 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


1. Put a trivet in the pressure cooker.

2. Season the fish with salt and pepper and place on the trivet.

3. Pour the broth, wine and vinegar over the fish; top the fish with the remaining INGREDIENTS. Close and lock. Bring to pressure on high heat, reduce heat to medium low and cook for 4 minutes at high pressure.

4. Release pressure using cold water method.

5. Place the salmon on a serving dish.

6. Reduce the other Ingredients on high, season and pour over the fish.