16 oz 2 thick salmon filet
4 tbsp dijon
1/2 tsp dill
1/4 tsp black pepper
1/2 c white wine
1/2 c broth
1 onion, sliced thin
2 tbsp creme fraiche or heavy cream
Pour wine and brothe into multicooker, add onions. Place a vegetable steamer on top of the onions and line with parchment paper. Lay the filet on top, spread mustard on fillet, sprinkle on dill and pepper.
Cook on high pressure (9-11 psi) for 6 minutes.
Place the salmon on a platter and cover with foil.
Set cooker on medium high, whisk in creme fraiche and bring to a boil whisking. Cool until thickened. Pour over fillet and serve.
Serves 2 – 4.