Salmon Steaks Steamed in White Wine with Yogurt Tartar Sauce Pressure Cooker Recipe

Salmon Steaks Steamed In White Wine With Yogurt Tartar Sauce Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 4 minutes at HIGH pressure

YOGURT TARTAR SAUCE

• ¾ cup mayonnaise, Miracle Whip, or Vegenaise soy mayonnaise
• ¾ cup plain Greek yogurt
• 1/3 cup dill pickle relish, finely chopped dill pickles, or finely chopped cornichons
• ¼ cup chopped green onion (white part and 1 inch of the green)
• 3 tablespoons nonpareil capers, rinsed and chopped
• 3 tablespoons finely chopped fresh flatleaf parsley
• 3 tablespoons fresh lemon juice or Champagne vinegar
• 1 teaspoon Dijon mustard
• pinch freshly ground black pepper or dash hot pepper sauce
• pinch turmeric

SALMON

• 4 (6- to 8-ounce) skin-on salmon fillets or steaks, 1 inch thick
• 1 medium white onion, sliced into ½-inch-thick rings
• ¾ cup dry white wine, such as Sauvignon Blanc
• 1 teaspoon dried dillweed
• sea salt and ground white pepper
• 2 lemons, one sliced, the other cut into thick wedges, for serving
• 1 cup water

Method

1. Make the Yogurt Tartar Sauce
2. In a small bowl, stir all the ingredients together until well combined
3. Store in an airtight container in the refrigerator at least 1 hour before serving, if possible, and up to 1 week

Makes about 2 cups

1. Place a trivet and steamer basket in a 5- to 7-quart pressure cooker
2. Arrange the onion slices in an overlapping pattern in the basket; place the fish steaks on top
3. Pour the wine over the fish, then sprinkle with the dill, a little salt, and a few grinds of fresh pepper
4. Lay the lemon slices over the top of the fish
5. Pour over the water
6. Over high heat, bring the liquid in the pot to a boil
7. Boil 1 minute
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 4 minutes
12. Remove the pot from the heat
13. Open the cooker with the Quick Release method
14. Be careful of the steam as you remove the lid
15. Remove the basket
16. Discard the lemon slices and use a spatula to transfer the fish to individual dinner plates
17. It should be firm and no longer translucent
18. Discard the bed of onions
19. Serve immediately with the lemon wedges and tartar sauce

Full List of Fish Recipes
Full List of Sauce Recipes

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