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Print this Recipe    Salmon Steaks

Salmon Steaks Moutarde
Makes 4 servings.

4 small salmon or halibut steaks, 1-inch thick
4 tablespoons Dijon mustard
3 or 4 sprigs fresh thyme OR 1/2 teaspoon dry thyme
1 tablespoon olive or vegetable oil
1 onion, chopped
1 garlic clove, minced
1 cup dry white wine OR 1 cup chicken broth
1 bay leaf

2 tablespoons Dijon mustard
1 tablespoon cornstarch

Spread each steak with 1 tablespoon mustard. Press a sprig of thyme
into the mustard on each steak or sprinkle with dry thyme; set
aside. Heat 4- or 6-quart Presto pressure cooker, add oil and
saute onion and garlic. Stir 1 cup wine and bay leaf into onion
mixture. Place cooking rack or steamer basket in cooker. Arrange
salmon steaks on cooking rack or in steamer basket. Close cover
securely. Place pressure regulator on vent pipe. Cook 2 minutes,
at 15 pounds pressure, with pressure regulator rocking slowly. Cool
cooker at once. Carefully remove salmon steaks and keep warm. Remove
rack and discard bay leaf. Mix 2 tablespoons mustard with cornstarch;
blend into hot liquid in cooker. Cook until thickened. Serve with
salmon steaks.


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