Pressure Cooker Salmon Marinated in Raspberry Sauce with Herbs

By JimMac

Ingredients

• The raspberry vinegar marinade enhances the flavor of fresh salmon and
• when combined with the other ingredients, creates a tasty sauce.
• Ingredients
• 6 salmon steaks (1 inch thick)
• 1 pint raspberry vinegar
• 2 tablespoons olive oil
• 4 leeks, cut into 1/2" slices
• 2 garlic cloves, crushed
• 2 tablespoons minced fresh parsley
• 1 cup bottled clam juice
• 2 tablespoons fresh lemon juice
• 1 teaspoon sherry
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/3 cup chopped fresh dill
• Fresh raspberries, as garnish (SLT notation— if in season)
• Procedure

Preparation

Step 1

Marinate salmon steaks in raspberry vinegar, cover them and
refrigerate them for at least 2 hours.
Heat oil in pressure cooker. Add leeks, garlic and parsley and sauté
for 2 minutes. Add clam juice, lemon juice, sherry, salt, pepper and
dill; stir well. Remove salmon steaks from raspberry vinegar marinade
and place in cooking liquid.
Close lid, bring to high pressure, then lower heat and cook for 3
minutes. Release pressure using automatic release method and remove
lid. (SLT notation— Refer to your pan's instructions)
Transfer salmon steaks to serving platter. Arrange leeks (and sauce)
around steaks and garnish with fresh raspberries.