From the June/July 2018 issue
Serves 4


  • 3/4 cup water
  • 1/2 bunch fresh parsley, plus more for garnish
  • 2-3 sprigs fresh tarragon
  • 1-1/2 lb wild salmon fillets
  • 1 TBSP olive oil
  • Sea salt and black pepper, to taste
  • 1 medium-size lemon, thinly sliced
  • 2 medium-size zucchinis, julienned
  • 2 medium bell peppers (any color), seeded and julienned
  • 2 medium-size carrots, peeled and julienned


  1. Place the water, parsley, and tarragon into the Instant Pot. Insert the steamer rack with the handles extending up

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