Salmon Stock Pressure Cooker Recipe

Salmon Stock Pressure Cooker Recipe

Ingredients

Makes 1½ quarts – Cooker: 5- to 8-quart – Time: 10 minutes at HIGH pressure

• 1 salmon head (2 to 2½ pounds) and bones (1 pound)
• 1 medium white or yellow onion, quartered
• 2 cloves garlic, peeled
• 1 medium carrot, cut into 2-inch chunks
• 1 bay leaf
• 2 sprigs fresh thyme
• 5 black peppercorns
• 1 cup light-flavored dry white wine (not an oaked Chardonnay, for instance)
• 5 cups water or vegetable broth, or as needed
• 1 tablespoon light olive oil

Method

1. Rinse the salmon head and bones in cold water
2. Remove the gills from the head, if necessary, leaving the gill plates intact
3. Using a sharp knife, split the head in half lengthwise
4. Place the head and bones in a 5- to 8-quart pressure cooker
5. Add the onion, garlic, carrot, bay leaf, thyme, and peppercorns
6. Add the wine and enough water so that the bones and fish head are completely submerged
7. Bring to a boil and skim off the foam with a large spoon
8. Drizzle with the oil
9. Close and lock the lid
10. Set the burner heat to high
11. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
12. Set a timer to cook for 10 minutes
13. Remove the pot from the heat
14. Open the cooker with the Natural Release method; let stand for 15 minutes
15. Be careful of the steam as you remove the lid
16. Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the broth through to strain

DO NOT press on the solids

1. Discard the solids
2. Cool completely
3. Cover with plastic wrap and refrigerate overnight
4. The next day, skim any fat from the surface
5. The stock is ready for use and will keep in an airtight container in the refrigerator up to 2 days or the freezer up to 2 months

Full List of Salmon Recipes
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