Ingredients
2 cups water1 cup white wine1 medium onion, sliced1 celery rib, sliced1 medium carrot, sliced2 tablespoons lemon juice3 fresh thyme sprigs1 fresh rosemary sprig1 bay leaf1/2 teaspoon salt1/4 teaspoon pepper4 salmon fillets (1-1/4 inches thick and 6 ounces each)Lemon wedges
Preparation
Combine the first 11 ingredients in a 6-qt. electric pressure cooker; top with salmon. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in fish should read at least 145°.
Remove fish from pressure cooker. Serve warm or cold with lemon wedges.
