Salmon and Potatoes

salmon topped with herbs
Makes 4
Prep 10 m
Time to pressure 15 m
Pressure Cook 3 m
Sauté 8 m



  1. 1 of 7 Pat salmon dry and sprinkle all over with 1/4 tsp salt.
  2. 2 of 7 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.
  3. 3 of 7 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.
  4. 4 of 7 Carefully remove salmon and steaming rack. With a slotted spoon, transfer potatoes and shallots to a bowl, discarding lemon and tarragon.
  5. 5 of 7 Switch multicooker to Saute function and simmer sauce for 8 minutes, until reduced by half. Turn off cooker and add butter and chopped tarragon; stir until butter melts.
  6. 6 of 7 Return potato mixture to pot, tossing to coat and warm potatoes. Use slotted spoon to transfer to 4 plates.
  7. 7 of 7 Divide fish among plates and drizzle with butter sauce. Sprinkle with sea salt to taste.
Nutrition Information for Salmon and Potatoes
Servings Per Recipe: 4
Per Serving: 415 mg sodium, 24 g pro., 3 g sugar, 321 kcal cal., 4 g fiber, 21 g carb., 5 g sat. fat, 13 g Fat, total