• Pat salmon dry and sprinkle all over with 1/4 tsp salt.

  • Add wine, 1/4 tsp salt and 1/2 cup water to multicooker. Add potatoes and shallot; top with 2 tarragon sprigs and 3 lemon slices.

  • Place steaming rack over potatoes. Place salmon on rack; top with 2 lemon slices and 1 tarragon sprig. Seal and cook 3 minutes on Manual, then release manually. Meanwhile, finely chop leaves from remaining tarragon sprig.

  • Carefully remove salmon and steaming rack. With a slotted spoon, transfer potatoes and shallots to a bowl, discarding lemon and tarragon.

  • Switch multicooker to Sauté function and simmer sauce for 8 minutes, until reduced by half. Turn off cooker and add butter and chopped tarragon; stir until butter melts.

  • Return potato mixture to pot, tossing to coat and warm potatoes. Use slotted spoon to transfer to 4 plates.

  • Divide fish among plates and drizzle with butter sauce. Sprinkle with sea salt to taste.

Nutrition Facts

321 calories; 13 g total fat; 415 mg sodium. 21 g carbohydrates; 24 g protein;