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.
  2. Place the salmon on the rack, skin-side down. Drizzle with the olive oil. Season generously with salt and pepper. Top with the lemon slices.
  3. Close the lid and turn the vent to SEALING. Press STEAM. Press the + or – buttons to set the time to 3 minutes.
  4. When the Instant Pot beeps to signal that it’s done, press CANCEL. Perform a quick release by adjusting the vent, being careful to avoid the released steam. When done, remove the lid and carefully remove the rack with the salmon. Set fillets aside and keep them warm.
  5. Remove and discard the herbs, but keep the liquid in the pot. Add the zucchini, pepper, and carrots to the pot and close the lid. Press SAUTÉ and allow the vegetables to cook until tender, 2-3 minutes. When vegetables are cooked to desired tenderness, remove and season to taste with salt and pepper. Serve with the salmon and a garnish of parsley.